Balsamic Beef Stew

I love balsamic vinegar and hearty stews, so I was pleased with Whitney's choice of this balsamic beef stew from our Simple Suppers cookbook. I thought the flavors were great. My only complaint is that the beef didn't quite get tender enough; perhaps the braise should have been over medium-low rather than low heat, or maybe it could use another hour.

3 tbsp flour

2 lb boneless beef chuck, trimmed of excess fat and cut into 1.5 inch pieces

Canola oil

1 large red onion

2 bay leaves

1 cup red wine

2 cups beef broth

1 lb red or yukon gold potatoes, unpeeled, cut into 1.5-inch chunks

3 large carrots, peeled and cut into 1-inch chunks

2 tbsp balsamic vinegar

Combine flour with 1/2 tsp each salt and pepper in a plastic bag. Add beef and shake to coat. Brown beef on all sides in canola oil in dutch oven over medium-high heat, 6-8 minutes total. Transfer meat to a plate using a slotted spoon. Add onion to drippings and saute over medium heat until golden, about 5 minutes. Stir in bay leaves, wine, and broth. Return the meat and any juices to the pot. Bring to a simmer, then reduce heat to low. Cover and braise until meat is nearly fork-tender, 1.5-2 hours. Add potatoes and carrots, re-cover, and continue to braise until vegetables are tender, about 30 minutes more. Season the stew with salt and pepper. Remove bay leaves. Stir in vinegar and serve.

Browning the beef

Ready to braise

We have the perfect bowls for this!