Balsamic Beef Stew
I am NOT a soup/stew person.
But O.M.G. this is one of the most delicious things I have ever put in my mouth.
You all know how much I love balsamic…. Why did no one ever tell me you can put it in a stew and it will actually TASTE GOOD?!?!
Nothing beats the warmth that this stew brings to your tummy when you eat it. Especially when paired with a piece of bread or, like, a whole loaf of bread.
I imagine this would be a great dish to make as Hurricane Sandy begins to roll in on the east coast. I can’t even imagine how it would feel to be in the path of this storm right now. I am getting nervous butterflies and I am safely stowed away in a landlocked state. I kept checking CNN following the updates and reading the posts of fellow bloggers as everyone prepared for the storm to hit Monday night.
All I can say is my heart goes out to all the people on the east coast who are in the throes/aftermath of the storm right now.
If I could make massive amounts of this stew and bring it out to everyone on the east coast who are hunkering down to withstand the storm, I would in a heartbeat.
Balsamic Beef Stew
Yield: Serves 6 to 8
Prep Time:5 minutes
Cook Time:2 hours 25 minutes
Total Time:2 hours 30 minutes
- 2 lbs beef chuck, cut into bite-size pieces
- 3 Tbsp flour
- 1 tsp salt
- 1 tsp pepper
- 3 Tbsp vegetable oil
- 1/2 red onion, diced
- 1 bay leaf
- 2 sprig fresh rosemary
- 4 sprigs fresh thyme
- 1 cup red wine
- 2 cups beef broth
- 5 carrots, peeled and cut into 1-inch chunks
- 2 Tbsp cornstarch
- 3 Tbsp water
- 3 1/2 Tbsp balsamic vinegar
- In a large plastic zipper bag, place beef, flour, salt and pepper. Close and shake well until the meat is coated with flour.
- Heat oil in a heavy bottomed dutch oven over medium-high heat. Add beef and brown on all sides. Once browned, transfer to a plate. You may need to work in batches to avoid crowding in the pan.
- Add onions to the dutch oven and cook for approximately 5 minutes until softened. Stir in bay leaf, rosemary and thyme. Add the beef back to the pot along with red wine and beef broth. Stir to combined. Bring to a boil and reduce heat to low to simmer. Cover and cook for 1 1/2 to 2 hours, or until the meat is tender.
- Stir in carrots and cook for another 30 minutes.
- In a small bowl, whisk together cornstarch and water. Add to the stew along with balsamic vinegar. Stir to combine and serve.