3 pounds boneless beef chuck (well-marbled), cut into 1 1/2 inch pieces
2 tsps salt
1 tsp freshly ground black pepper
3 tbsps olive oil
2 medium yellow onions, cut into 1 inch chunks
7 cloves garlic, peeled and smashed
2 tbsps balsamic vinegar
1 1/2 tbsps tomato paste
1/4 cup all-purpose flour
2 cups dry red wine
2 cups beef broth
2 cups water
1 bay leaf
1/2 tsp dried thyme
1 1/2 tsps sugar
4 large carrots, peeled and cut into 1 inch chunks on the diagonal
1 lb small white boiling potatoes (baby Yukon’s), cut in half
Fresh chopped parsley, for serving (optional)
Instructions
Preheat the oven to 325 F and set a rack in the lower middle
position.
Pat the beef dry and season with salt and pepper. In a large
Dutch oven or heavy soup pot, heat 1 tbsp of the olive oil over
medium-high hear until hot and shimmering. Brown the meat
in 3 batches, turning with tongs, for about 5 minutes per batch;
add one tbsp more oil for each batch. (To sear the meat
properly, do not crowd the pan and let the meat develop a nice
brown crust before turning with tongs) Transfer the meat to a
large plate and set aside.
Add the onions, garlic and balsamic vinegar; cook, stirring with
a wooden spoon and scraping the brown bits from the bottom
of the pan, for about 5 minutes. Add the tomato paste and
cook for a minute more. Add the beef with its juices back to the
pan and sprinkle with the flour. Stir with a wooden spoon until
the flour is dissolved, 1 to 2 minutes. Add the wine, beef broth,
water, bay leaf, thyme and sugar. Stir with a wooden spoon to
loosen any brown bits from the bottom of the pan and bring to
a boil. Cover the pot with a lid, transfer to the preheated oven
and braise for 2 hours.
Remove the pot from the oven and add the carrots and
potatoes. Cover and place back in the oven for about an hour
more, or until the vegetables are cooked, the broth is
thickened and the meat is tender. Fish out the bay leaf and
discard, then taste and adjust seasoning, if necessary. Serve
the stew warm - or let it come to room temperature and then
store in the refrigerator overnight or until ready to serve. This
stew improves in flavor if made a least 1 day ahead. Reheat,
covered, over medium heat or in a 350F oven. Garnish with
fresh parsley if desired.
Originally Submitted
4/25/2021
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