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

This hearty stew will warm you to your core on a cold, winter day.


  • 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.
*Recipe slightly adapted from Baked Bree