Hearty Beef Stew

• Meat

  • 3 1/2 lbs Beef chuck, boneless roast

• Produce

  • 1 Bay leaf
  • 4 Carrots, thick
  • 8 cloves Garlic
  • 2 Onions
  • 1/2 tsp Thyme, dried
  • 1 1/2 lbs Yukon gold potatoes

• Canned Goods

  • 4 cup Beef broth
  • 1 tbsp Tomato paste

• Condiments

  • 1/4 cup Balsamic vinegar

• Baking & Spices

  • 1/4 cup Flour
  • 1 tsp Pepper
  • 2 tsp Salt

• Oils & Vinegars

  • 3 tbsp Oil
  • 1/4 cup Red wine vinegar

Found on mykitchenescapades.com

Description

Ingredients

• 3 1/2 pounds boneless beef chuck roast, cut into 1 1/2 inch pieces
• 2 tsp salt
• 1 tsp pepper
• 3 Tb oil
• 2 onions, chopped
• 8 cloves of garlic, minced
• 1/4 C balsamic vinegar
• 1/4 C red wine vinegar
• 1 Tb tomato paste
• 1/4 C flour
• 4 C beef broth
• 1 bay leaf
• 1/2 tsp dried thyme
• 4 carrots, peeled and sliced thick
• 1 1/2 pounds yukon gold potatoes, peel and chopped

Directions

• Preheat oven to 325 degrees and place the rack in the middle of the oven. Season the beef pieces well with the salt and pepper. In a large dutch oven pot, preheat 1 Tb of the oil over medium high heat. Once hot, brown 1/3 of the meat turning with tongs once a side has gotten golden brown, Dont rush this process or overcrowd the pan or you will steam your meat instead of browning it. That browning in the pan and on the meat gives you the great flavor. Once brown, remove to a large plate and repeat with the remaining two batches of meat with the remaining oil.
• Add the onions, garlic and balsamic and red wine vinegar. Cook for 5 minutes, stirring with a wooden spoon to scrape the brown bits off the bottom of the pan. Add the tomato paste and cook for another minute before adding the beef with the juices on the plate. Sprinkle with flour and stir until the flour covers all the ingredients. Cook for one minute then add the beef broth, bay leaf, and thyme. Stir again, scraping anything off the bottom of the pan and bring to a boil. Cover the pot with a lid and transfer to the oven to braise for 2 hours.
• Remove pot from the oven and add the carrots and potatoes. Cover and put back in the oven for another hour before removing it from the oven. Taste the broth and add any additional salt and pepper needed. If you have the time, this stew is even better on the second day!