Ingredients
"13 ounces (375 grams) carrots",
"1 medium or large yellow onion",
"2 large cloves garlic",
"3 tablespoons olive oil",
"1/4 cup plus 1 to 2 tablespoons all-purpose flour, divided",
"1 3/4 pounds (800 grams) beef stew meat, cut into chunks",
"8 ounces (250 milliliters) canned crushed tomatoes",
"2 cups (500 milliliters) red wine",
"2 cups (500 milliliters) water",
"1 bay leaf",
"1/2 teaspoon rosemary",
"1/2 teaspoon thyme",
"Salt, to taste",
"Freshly ground black pepper, to taste"
Instructions
Rinse carrots thoroughly, rubbing off any dirt and debris. Trim off the carrot top. Chop carrots into small pieces (1/4 inch). It is not necessary to peel the carrots.
Peel and finely chop the onion and garlic.
Pour a few tablespoons olive oil into a large pot or pressure cooker and heat on medium.
While oil is heating, spread 1/4 cup of flour over a large dinner plate. Then, add beef, a few chunks at a time, and coat with flour.
Add the flour-coated beef to the pot and brown on all sides.
Remove beef from pot and set aside.
Sauté the carrots, onions, and garlic in the same oil (adding a bit more oil if needed so vegetables do not stick).
When onions turn transparent, stir in crushed tomatoes.
Add browned meat back into the pan.
Raise heat to high and add wine, water, and bay leaf.
Bring to a boil, then lower heat. Simmer loosely covered for 1 1/2 to 2 hours. Stir occasionally, adding water if needed. Add the rosemary, thyme, salt, and pepper during the last 30 minutes of cooking.
Once the meat is cooked, to thicken the broth, remove 1/2 cup of broth from the pot and place into a plastic cup with lid. Stir in 1 to 2 tablespoons of flour. secure the deep brown, and shake until flour is absorbed and there are no lumps. Return mixture to warm stew, stirring until the broth thickens.
Serve with boiled or home-fried potatoes .
Prep: PT10M
Cook: PT120M
Total: PT130M
Serves: 5
