Description

This beef stew is a classic French favorite, especially in cold weather. The beef is amazingly tender with delicious vegetables in a rich wine sauce.

Ingredients

• 3 lb. well-marbled boneless beef chuck, cut into 1 1/2 inch pieces
• 2 t. salt
• 1 t. black pepper
• 3 T. olive oil, divided
• 2 medium yellow onions, cut into 1 inch chunks
• 7 cloves garlic, peeled and smashed
• 2 T. balsamic vinegar
• 1 1/2 T. tomato paste
• 1/4 c. all-purpose flour
• 2 c. dry red wine
• 2 c. beef broth
• 2 c. water
• 1 bay leaf
• 1/2 t. dried thyme
• 1 1/2 t. sugar
• 4 large carrots, peeled, cut into 1 inch chunks at a diagonal
• 1 lb. small, white boiling potatoes (baby yukons), cut in half
• freshly chopped parsley, for serving

Steps

1. Preheat the oven to 325 degrees F. Place an oven rack in the lower middle position.
2. Pat the beef dry; season with salt and pepper.
3. In a large oven-proof Dutch oven or heavy pot, heat 1 T. olive oil over medium-high heat until hot and shimmering. Brown the meat in 3 batches, turning meat with tongs, for about 5 minutes per batch; add 1 T. oil for each new batch. Do not crowd the pot. Let the meat develop a brown crust before turning with the tongs. Transfer the meat to a platter; set aside.