Red Wine Balsamic Beef Stew

Stew was never really been my thing, but Jim has always been a big fan. However, with some help from my best friend that created this recipe, I quickly changed my mind. If you aren’t the corned beef and cabbage person but you are wanting to feel Irish this St. Patty’s day, round up some local ingredients for this red wine balsamic beef stew.

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Red Wine Balsamic Beef Stew

Ingredients

• 2 Tbs. olive oil

• Salt + pepper to taste

• 2 bay leaves

• 1 bundle of thyme sprigs 2 Tbs. dijon mustard

• 1/4 cup balsamic

• 1 cup red wine

• 2 cups beef stock

• 3 large cloves of garlic

• 2 medium yellow onions

• 1 lb. Yukon Gold potatoes

• 1 lb. carrots

• 3 lb. stew meat or cubed chuck roast

• Optional: 2 Tbs. butter and 2 Tbs. flour

Directions

1. Drizzle olive oil in a heavy bottom stew pot. Season the beef with salt and pepper, and sear beef on both sides. Be sure to not overcrowd the meat. Sear in two batches if necessary. Use extra olive oil as needed.

2. Prepare vegetables by mincing the garlic, cubing the potatoes, and slicing the onions. For the carrots, you can either leave whole or dice.

3. Add balsamic, red wine, dijon mustard, onions, garlic, bay leaves, and beef stock to the stew pot. Toss in the bundle of thyme.

4. Simmer on medium low for 2 hours.

5. Add carrots and potatoes, and season with more salt and pepper.

6. Continue to simmer on medium low heat for another 1 to 1.5 hours or until vegetables are tender and beef easily pulls apart. Low and slow is important.

7. Eat as is or thicken the broth by mixing 2 Tbs. melted butter and 2 heaping Tbs. flour together. Slowly incorporate the mixture into the stew.

8. Garnish with carrot tops or parsley.

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