Classic Beef Stew
Ingredients
-
3
pounds
boneless beef chuck
-
2
teaspoons
salt
-
1
teaspoon
freshly ground black pepper
-
3
tablespoons
olive oil
-
2
medium
yellow onions
-
7
cloves
garlic
-
2
tablespoons
balsamic vinegar
-
1½
tablespoons
tomato paste
-
¼
cup
all-purpose flour
-
2
cups
dry red wine
-
2
cups
beef broth
-
2
cups
water
-
1
leaf
bay leaf
-
½
teaspoon
dried thyme
-
1½
teaspoons
sugar
-
4
large
carrots
-
1
pound
small white boiling potatoes
-
to taste
fresh chopped parsley
Instructions
- Preheat the oven to 325°F (165°C).
- Trim the meat and season with salt and pepper.
- Heat olive oil in a Dutch oven and brown the meat in batches.
- Add onions, garlic, and balsamic vinegar to the pot and cook until softened.
- Stir in tomato paste and cook for an additional minute.
- Return the beef to the pot and sprinkle with flour, stirring until dissolved.
- Add wine, broth, water, bay leaf, thyme, and sugar, then bring to a boil.
- Cover and braise in the oven for 2 hours.
- Add carrots and potatoes, cover, and return to the oven for 1 more hour.
- Discard the bay leaf, adjust seasoning if necessary, and serve warm.
Nutrition Facts (estimated)
Servings
6
Calories
539
Total fat
18g
Total carbohydrates
32g
Total protein
54g
Sodium
1189mg
Cholesterol
143mg
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