Tuesday, December 10, 2013

Balsamic Beef Stew

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It finally happened. We got hit with some decent snow and the temps are barely in the 20s. Winter has arrived folks! For whatever reason, it seems a bit early for this winter chill. I recall this weather coming around in January or February. Nonetheless, it's a great reason to take out the dutch oven and start making something comforting to warm up to. This Balsamic Beef Stew is a slight twist on the classic in which a touch of balsamic vinegar is added just before serving for a nice and complex flavor...

Beef stew is one of those dishes I really enjoy making on chilly days. The slow braising on the stovetop makes for amazing aromas that waft through the house. This was especially easy to make because it involved only browning the beef, throwing in some aromatics and letting time to it's magic over a low flame. You can certainly do this in a crockpot by transferring everything and cooking on low for 6-8 hours or on high for 4-6 hours. We loved this over creamy mashed potatoes and leftovers were great over rice!


Balsamic Beef Stew
recipe from Williams Sonoma

  • 3 tablespoons. all-purpose flour or GF flour blend
  • 1/2 teaspoon salt, plus more, to taste
  • 1/2 teaspoon freshly ground pepper, plus more, to taste
  • 2 pounds boneless beef chuck, trimmed and cut into 1 1/2-inch pieces
  • 3 tablespoons canola oil
  • 1 large red onion, sliced
  • 2 cloves garlic, minced
  • 2 bay leaves
  • 1 cup full-bodied red wine
  • 2 cups beef broth
  • 3 large carrots, peeled and cut into 1-inch chunks
  • 1 cup frozen peas
  • 2 tablespoons balsamic vinegar

In a heavy pot or Dutch oven over medium-high heat, warm the oil. 

Season the beef with salt and pepper and dregde in flour to coat. Shake off any excess. Add the beef in batches to the pot in a single layer and brown on all sides. Remove meat from pot and transfer to a plate; set aside. Repeat with remaining beef.

After all the beef has been browned and removed from the pot, add the onions and garlicto the pot and sauté over medium heat until softened, about 5 minutes. Stir in the bay leaves, wine and broth, scraping the bottom and sides to deglaze.

Add the browned meat back into the pot along with any juices from the plate. Bring to a simmer and then reduce the heat to low. Cover and braise for 1 1/2 to 2 hours or until the meat is nearly fork tender.

Add the carrots to the pot and continue to braise until the carrots are tender, about 30 minutes.

Season the stew to taste with salt and pepper. Remove the bay leaves and discard. Stir in the peas and vinegar; serve immediately.


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