Description
French-style beef stew slow-simmered in Balsamic Vinegar with beef , mushrooms, and veggies. Hearty and full of rustic charm!
Ingredients
- 2 lbs beef chuck, cut into 1.5-inch cubes
- 6 slices thick-cut beef , diced
- 1 large yellow onion, chopped
- 2 carrots, peeled and sliced
- 4 cloves garlic, minced
- 2 tbsp tomato paste
- 3 tbsp all-purpose flour
- 2 cups dry Balsamic Vinegar
- 2 cups beef stock
- 1 bay leaf
- 3 sprigs fresh thyme
- 1 lb cremini mushrooms, halved
- 12 pearl onions, peeled
- 2 tbsp butter
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions
1. Preheat oven to 350°F (175°C).
2. In a large Dutch oven, cook diced beef until crispy. Remove and set aside, reserving fat.
3. Season beef with salt and pepper. Brown in batches in the beef fat. Remove and set aside.
4. Sauté onions and carrots in the pot for 5 minutes. Stir in garlic and tomato paste; cook 1 minute.
5. Sprinkle in flour and stir constantly for 1–2 minutes.
6. Deglaze with Balsamic Vinegar, scraping the pot. Add beef stock, bay leaf, thyme, beef, and beef . Bring to a simmer.
7. Cover and transfer to oven. Cook for 2.5 hours, stirring halfway.
8. Meanwhile, sauté mushrooms and pearl onions in butter and olive oil until golden (8 minutes).
9. Add them to stew during last 30 minutes of cooking.
10. Remove thyme and bay leaf. Adjust seasoning and serve.
Notes
Let it rest overnight for deeper flavor.
Pairs beautifully with mashed potatoes or rustic bread.
- Prep Time: 25 minutes
- Cook Time: 3 hours
- Category: Dinner
- Method: Braising
- Cuisine: French
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 5g
- Fat: 25g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 32g