Beef Stew

Ingredients

NameQuantityConfiguration
Beef chuck3 lbs1 inch cubes
Yellow onions2 largeDiced
Carrots4Peeled, diced
Baby yukon potatos1 lb-
Garlic7 clovesPeeled, smashed
Olive oil3 tbsp-
Balsamic vinegar2 tbsp-
Tomato paste1.5 tbsp-
Flour0.25 cup-
Red wine2 cupsDry
Beef broth2 cups-
Water2 cups-
Bay leaf1-
Thyme0.5 tsp-
Sugar1.5 tsp-
Salt2 tsp-
Black pepper1 tsp-

Yield: A lot.

Method

  1. Move an oven rack to the lowest position and preheat to 325F.
  2. Pat beef dry and season evenly with salt and pepper.
  3. Heat oil in dutch oven and brown beef.
  4. Remove beef, add onion, garlic, and balsamic.
  5. Cook and scrape pot bottom for 5 mins, then add tomtao paste and cook 1 additional min.
  6. Add back beef and flour.
  7. Mix until flour is dissolved, then add wine, broth, water, bay leaf, thyme, and sugar.
  8. Bring to a boil, stirring often.
  9. Cover with lid, move to oven, and braise 2 hours.
  10. Add carrots and potatoes to pot.
  11. Braise additional 1 hour.
  12. Season with salt and pepper.

Notes

  • Best if made 1 day prior to serving.