Beef Stew
Cooler nights call for a comforting bowl of classic Beef Stew- enjoy with bread and fresh herbs!
Serves
6
Prep time 20 minutes
Cook time 3 hours 25 minutes
Ingredients
3 lbs. boneless beef chuck, cut into 1 ½ inch pieces
2 tsp. salt
1 tsp. ground black pepper
3 Tbsp. olive oil
2 medium yellow onions, cut into 1 inch chunks
7 garlic cloves, peeled and smashed
2 Tbsp. balsamic vinegar
1 ½ Tbsp tomato paste
¼ cup all purpose flour
2 cups dry red wine
2 cups beef broth
2 cups water
1 bay leaf
½ tsp. dried thyme
1 ½ tsp. granulated sugar
1 lb. baby yukon potatoes, halved
1 (14.5 oz) can Del Monte Fresh Cut Sweet Peas, drained
1 (14.5 oz) can Del Monte Fresh Cut Sliced Carrots, drained
chopped parsley, for garnish
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Directions
Preheat the oven to 325˚F. Pat the beef chuck dry with paper towels. Season all sides with salt and black pepper. In a large Dutch oven, heat 1 tablespoon of the olive oil over medium high heat. Working in batches, add some of the beef to the pan and sear until browned on all sides, about 5 minutes. Remove the beef from the dutch oven and add another tablespoon of oil for the next batch.
Add the onion, garlic, and balsamic vinegar to the dutch oven. Saute until the onion turns translucent and scrape the brown bits from the bottom of the pan. Add in the tomato paste and cook for another minute. Return all of the beef and the juices to the Dutch oven. Sprinkle the flour on top and mix until the flour is absorbed.
Add in the wine, beef broth, water, bay leaf, dried, thyme, and granulated sugar. Mix until combined and bring the stew to a boil. Remove the Dutch oven from heat and cover with a lid. Place it in the oven to cook for 2 hours.
Remove the Dutch oven from the oven and mix in the potatoes. Place the cover back on and return it to the oven for another hour. In the last 10 minutes, mix in the peas and carrots.