Bleecker’s Beef Stew

…but it’s really by Martha Stewart.


3 lbs stew meat
1/3 c. tomato paste
3 T. balsamic vinegar
2 T. flour (could sub GF flour or arrowroot starch)
2 onions; chopped 1 inch chunks
1 lb red new potatoes; quartered
1 lb carrots; diced 1 inch chunks
1 lb celery; diced *we added this to the recipe*
6 garlic cloves; smashed
2 bay leaves


1. Preheat oven to 350. In a Dutch oven (5-quart) with a tight-fitting lid, combine beef, tomato paste, vinegar, and flour; season with salt and pepper.

2. Add onions, potatoes, carrots, *celery*, garlic, bay leaves, and 5 cups water or until covered. 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.

Serve with good sourdough bread.

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