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3 pounds beef chuck roast, trimmed and cut into 2 inch cubes
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3 tbsp olive oil
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5 large cloves garlic, peeled and minced
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2 medium onions, chopped
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1 cup red wine
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4 cups beef broth
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2 tbsp tomato paste
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2 tbsp balsamic vinegar, or red wine vinegar
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1 large bay leaf
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1/4 cup flour
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2 tsp dried thyme
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2 tsp salt, see note
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1 tsp pepper
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3 large carrots, sliced
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1 lb baby potatoes
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fresh parsley, minced – optional
Instructions
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* Preheat oven to 325°F. Set aside a 5-7 quart
* Pat dry the beef with paper towels, and cut into 2-inch cubes.
* Place pot over medium-high heat. When hot, add 1 tbsp olive oil and enough beef to fit in a single layer with some space in between.
* Let the meat brown for 2 minutes, then turn the pieces to brown for another 2 minutes. Remove to a plate, and repeat with remaining oil and beef.
* Add the onions and garlic to the pan and sauté for 3 minutes using a wooden spoon and scraping the browned bits from the bottom of the pan.
* Add the browned beef, red wine, broth, tomato paste, balsamic vinegar, flour, thyme, bay leaf, salt and pepper. Stir to combine.
* Cover and place in the middle of the preheated oven to braise for 1 1/2 hours until the meat is tender and the sauce thickened.
* Remove the pot from the oven and add the potatoes and carrots. Return to the oven for 1 hour more.
* Garnish with optional parsley to serve.
Notes
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* You may need to reduce the amount of salt if using salted beef broth.
* Storage: Let the beef stew cool to room temperature before placing it in an airtight container. It can last up to 4 days when stored in the fridge.
* Freezing: Place the beef stew in an airtight container or ziptop bag, and it will freeze well for up to 3 months.
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