This mouthwatering stew features tender chunks of beef, slowly simmered in a rich and savory broth until it's so tender it practically melts in your mouth.
- 2 pounds of chuck roast, trimmed and cut into 1-inch cubes
- 2 tablespoons of olive oil
- 1 large onion, diced
- 6 cloves of garlic, minced
- 2 tablespoons balsamic vinegar
- 2 tablespoons tomato paste
- 1/4 cup flour
- 2 cups of dry red wine (such as Cabernet Sauvignon)
- 2 cups of beef broth
- 2 cups water
- 2 bay leaves
- 2 teaspoons of dried thyme
- 4 carrots, peeled and sliced into rounds
- 4 potatoes, peeled and cubed
- 2 cups frozen peas
- Chopped fresh parsley, for garnish (optional)
Preheat the oven to 325°F.
Pat the beef dry and season generously with salt and pepper.
In a heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Once the oil is nice and hot, brown the beef in three separate batches, making sure not to crowd the pan. Allow the meat to develop a beautiful brown crust before removing. Transfer the browned beef to a bowl and set aside.
In the same pot, add the diced onion, minced garlic, and vinegar until fragrant and the onions become translucent, about 3-5 minutes. Add the tomato paste and cook for an additional minute.
Add the beef and its juices back into the pot. Sprinkle the flour in and stir until the flour is dissolved.
Pour in the red wine to deglaze, scraping up any browned bits from the bottom of the pot.
Add in the beef broth, water, bay leaves, and thyme. Stir to combine and bring to a boil.
Once boiling, remove from the heat. Cover the pot and cook in the oven for 2 hours.
After 2 hours, add the potatoes, peas and carrots and cook for an hour and a half more.
Remove from oven and let cool slightly before serving.