- Stainless Steel Dutch Oven: A versatile kitchen tool suitable for slow cooking stews, ideal for even heat distribution and retention.
- Crock-Pot (6 Quart): An electric slow cooker that's perfect for making beef stew as it allows flavors to meld over several hours without supervision.
- Heavy Duty Dutch Oven with Lid: Features sturdy construction and a tight-fitting lid, suitable for large batches of stews like the one you're making.
- Cast Iron Skillet: A durable skillet that can be used to brown meat or sauté vegetables prior to slow cooking in your oven or on the stovetop.
- Potato Masher: For perfectly mashed potatoes, which are a key component of your stew recipe.
- Immersion Blender: Useful for pureeing vegetables directly in the cooking pot to achieve a smooth consistency in your stew.
- High-Sided Slow Cooker (6 Quart): Similar function as Crock-Pot but with different dimensions or design, ideal for larger batches if needed.
- Steamer Basket: Useful for gently cooking vegetables while maintaining their texture and nutritional value without overcooking them in the stew.
5 pounds boneless beef chuck (not lean), cut into 2-inch pieces
3 tablespoons olive oil
3 carrots, quartered
3 celery ribs, quartered
2 medium onions, quartered
1 head garlic, halved crosswise
3 tablespoons tomato paste
1/3 cup balsamic vinegar
1 (750-ml) bottle dry red wine (about 3 3/4 cups)
2 Turkish bay leaves or 1 California
2 thyme sprigs
3 cups reduced-sodium beef broth
3 cups water
2 1/2 pounds small white boiling potatoes
1 1/2 pounds carrots
Equipment: a wide 6-to 8-quart heavy pot with a tight-fitting lid
Accompaniment: crusty bread
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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