This stew is one of my favs! After a few hours in the oven, the meat becomes tender and rich tasting in a balsamic red wine sauce.
Ingredients
1 1/3 kg
Beef, chuck, blade
(boneless; I buy the pre cut beef chunks from costco)
2 tsp
Salt
1 tsp
Black pepper
(freshly ground)
3 tbsp
Olive Oil, Extra Virgin
2 medium
Yellow onion
(medium yellow; cut into 1-inch chunks)
7 clove(s)
Garlic
(peeled and smashed)
2 tbsp
Balsamic vinegar
2 tbsp
Tomato paste, canned
1/4 cup
All-purpose white flour
2 cup
Wine, table, red
2 cup
Beef broth (stock), low-sodium
2 cup
Water
1 leaf
Bay leaf
2 tsp
Thyme, dried
(dried)
2 tsp
Cane sugar
4 medium
Carrots
(large; peeled and cut into 1-inch chunks on a diagonal)
454 gm
Potatoes
(small white boiling; (baby yukons), cut in half)
1 tbsp
Parsley, dried
(Fresh chopped; for serving (optional))
Instructions
Preheat the oven to 325°F and set a rack in the lower middle position.
Pat the beef dry and season with the salt and pepper. In a large Dutch oven or heavy soup pot, heat 1 tablespoon of the olive oil over medium-high heat until hot and shimmering. Brown the meat in 3 batches, turning with tongs, for about 5 minutes per batch; add one tablespoon more oil for each batch. (To sear the meat properly, do not crowd the pan and let the meat develop a nice brown crust before turning with tongs.) Transfer the meat to a large plate and set aside.
Add the onions, garlic and balsamic vinegar; cook, stirring with a wooden spoon and scraping the brown bits from bottom of the pan, for about 5 minutes. Add the tomato paste and cook for a minute more. Add the beef with its juices back to the pan and sprinkle with the flour. Stir with wooden spoon until the flour is dissolved, 1 to 2 minutes. Add the wine, beef broth, water, bay leaf, thyme, and sugar. Stir with a wooden spoon to loosen any brown bits from the bottom of the pan and bring to a boil. Cover the pot with a lid, transfer to the preheated oven, and braise for 2 hours.
Remove the pot from the oven and add the carrots and potatoes. Cover and place back in oven for about an hour more, or until the vegetables are cooked, the broth is thickened, and the meat is tender. Fish out the bay leaf and discard, then taste and adjust seasoning, if necessary. Serve the stew warm -- or let it come to room temperature and then store in the refrigerator overnight or until ready to serve. This stew improves in flavor if made at least 1 day ahead. Reheat, covered, over medium heat or in a 350°F oven. Garnish with fresh parsley, if desired.
Note: If you don’t have a Dutch oven or covered pot that is appropriate for the oven, the stew can be cooked on the stove. The timing will be the same and it should be cooked over the lowest setting.
Freezer-Friendly Instructions: The stew can be frozen for up to 3 months. Before serving, defrost the stew in the refrigerator for 24 hours and then reheat on the stovetop over medium-low heat until hot.
Substitute veggies that you have on hand such as sweet potatoes or green beans. Do not use veggies that may turn mushy after hours in the oven such as zuchinni.
