Beef Stew

 Prep:  15 minutes  Total:  2 hrs 45 mins

Servings:  6

3 lbs beef chuck, trimmed of visible fat and cut into 1 1/2 -inch cubes

1/3 cup tomato paste

3 Tbsp balsamic vinegar

2 Tbsp all-purpose flour

coarse salt and ground pepper

1 lb medium onions (about 2) , cut into 1-inch chunks

1 lb small white or red new potatoes (about 6), well scrubbed, halved if large

1 lb carrots, cut into 1/2-inch lengths

6 garlic cloves, smashed

2 bay leaves

Preheat oven to 350 degrees.  In a Dutch oven (5-quart) with a tight-fitting lid, combine beef, tomato paste, vinegar, and flour; season with salt and pepper. Add onions, potatoes, carrots, garlic, bay leaves, and 3 cups water.  Bring to a boil.  Cover, transfer to oven, and cook until meat is fork-tender, 2 to 2 1/2 hours.  Remove bay leaves and, if desired, season with salt and pepper before serving.

Crock Pot variation: Place beef in a 5-quart slow cooker.  Distribute tomato paste, vinegar, and flour over beef; season generously with salt and pepper.  Add onions, potatoes, carrots, garlic, and bay leaves.  Cover crock pot; cook on high until beef is fork-tender, about 5 hours (or cook on low heat 8 hours).

Recipe:  Martha Stewart