Search Results for: Carrots
all-purpose flour, for dusting tablespoons extra-virgin olive oil ounces frozen pearl onions, thawed, drained, and patted dry tablespoons tomato paste tablespoons worcestershire sauce / cup dry red wine, such as cabernet sauvignon cups low-sodium chicken broth can ( ounces) fire-roasted diced tomatoes carrots
paste and cook, stirring frequently, until caramelized, minute. add worcestershire sauce and wine; boil until mostly evaporated. step return beef and any accumulated juices to pot with broth and tomatoes. bring to a boil. cover pot, transfer to oven, and cook / hours. remove pot from oven and stir carrots...
https://www.marthastewart.com/1545822/classic-beef-stew