Ingredient List
- 1/4 cup all-purpose flour
- 3 lb beef chuck (marbled, cut in 1.5-inch cubes)
- 2 tsp salt
- 1 tsp freshly ground black pepper
- 3 tbsp olive oil
- 2 cups red wine (dry)
- 2 cups beef broth
- 2 cups water
- 2 medium onions (yellow, cut in 1-inch pieces)
- 7 cloves crushed garlic
- 2 tbsp balsamic vinegar
- 1.5 tbsp tomato paste
- 1 bay leaf
- 0.5 tsp dried thyme
- 1.5 tsp sugar
- 4 large carrots (peeled, cut in 1-inch diagonal slices)
- 1 lb baby yukon potatoes (halved)
- 2 tbsp fresh parsley (diced, optional)
| Preparation Time | 20-30 minutes |
| Cooking Time | 180-240 minutes |
| Total Time | 200-270 minutes |
| Level of Difficulty | Medium |
Step-by-Step Instructions
- Preheat oven to 325°F with rack in lower middle position. Pat beef dry, season with salt and pepper.
- Heat 1 tablespoon olive oil in large Dutch oven over medium-high heat. Brown beef in 3 batches (5 minutes each), adding 1 tablespoon oil between batches. Transfer beef to plate.
- Add onions, garlic, and balsamic vinegar to pot. Cook 5 minutes while scraping brown bits. Add tomato paste, cook 1 minute.
- Return beef and juices to pot, sprinkle with flour, and stir 1-2 minutes until flour dissolves.
- Add wine, beef broth, water, bay leaf, thyme, and sugar. Bring to boil, scraping any remaining brown bits.
- Cover pot and braise in oven for 2 hours.
- Remove pot from oven, add carrots and potatoes. Return covered pot to oven for 1 hour until vegetables and meat are tender and broth thickens.
- Remove bay leaf, adjust seasoning to taste. Garnish with parsley if desired.
- For best results, cool to room temperature and refrigerate overnight. Reheat covered over medium heat.
- Store cooled stew in refrigerator up to 3 days or freeze up to 3 months. When using frozen stew, thaw overnight in refrigerator and reheat over medium-low heat.
