Pat the beef dry and cut into 2-inch cubes, and then place a 5-quart ovenproof pot on medium-high heat. When hot, add 1 tablespoon of oil followed by enough beef to make a single layer without overcrowding to get a good sear.
Allow the beef pieces to brown for 2 minutes. Turn the pieces using kitchen tongs and brown the other side for 2 minutes more. Remove the beef to a plate, and repeat.
Note: It’s important not to over-crowd your pan and cook your beef in a single layer. Add more oil for each batch. This step takes some time but it adds so much flavor to your stew. However, you could skip this step if you are in a rush.
Step 2: Add the Other Ingredients
Add the onion and garlic to the pan to the pot and saute for 3-4 minutes with a wooden spoon, scraping the browned bits off the bottom of the pot. Then add the red wine, broth, tomato paste, balsamic, bay leaf and flour. Stir to combine.
Step 3: Braise the Stew
Cover the pot and place in the lower half of a 325°F oven to braise for 2 hours. By this time, the beef should be close to fork-tender and the sauce thickened slightly. Note: the stew will thicken further as it cools.
Step 4: Add the Vegetables
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