Beef Stew with Carrots

Servings: 6

Total Time: 3 Hours 15 Minutes

INGREDIENTS

• 1 kilo (3 pounds) boneless beef chuck, cut into pieces
• 2 teaspoons salt
• 1 teaspoon ground black pepper
• 2 tablespoons oil
• 2 medium onions, cut into small chunks
• 5 cloves garlic, peeled and smashed
• 2 tablespoons balsamic vinegar
• 1-1/2 tablespoons tomato puree
• 3 tablespoon all-purpose flour
• 2 cups dry red wine, use any dry red wine (Pinot Noir, Merlot, Cabernet Sauvignon…)   
• 2 cups beef broth
• 2 cups water
• 4 small bay leaf
• 2 teaspoon dried thyme
• 1/2 teaspoons sugar
• 1/2 eggplant into chunks
• 1 celery stalk into chunks
• 6 medium carrots, peeled and cut into chunks on a diagonal
• Fresh chopped parsley, for serving (optional)

INSTRUCTIONS

1. Preheat the oven to 325°F(160°C)
2. Pat the beef dry and season with the salt and pepper. In a large pot, heat 1 tablespoon of oil over medium-high heat until hot and shimmering. Brown the meat in batches, for about 5 minutes  Transfer the meat to a large plate and set aside.
3. Heat 1 tablespoon oil, add the onions, garlic, eggplant, celery and balsamic vinegar; stir for about 4 minutes. Add the tomato paste and cook for 3 minutes more. Transfer to a beaker, then use the hand blender to smooth the ingredients. Then add it to the pan with the beef and sprinkle with the flour. Stir with a wooden spoon until the flour is dissolved.
4. Pour the wine, beef broth, water, bay leaf, thyme, and sugar and carrots. Stir and bring it to boil. Transfer to a Dutch oven with a lid, transfer to the preheated oven, and braise for 2.5 hours.
5. Serve the stew warm with mashed potatoes or rice.
6. Enjoy!