Ingredients
- For braised beef:
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
For potatoes and carrots:
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
Description
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