Balsamic Beef Stew

Ingredients

(based on the Once Upon a Chef recipe)

• 2 lb stew meat, 2 packages
• salt & black pepper
• 2 Tbsp olive oil or Fat of choice, divided
• 1 medium yellow onion, chopped
• 7 cloves garlic, smashed
• 2 Tbsp balsamic vinegar
• 1½ Tbsp tomato paste
• ¼ cup all-purpose flour
• 2 cup dry red wine (or extra broth if you prefer)
• 2 cups beef broth
• 1 cup water
• 1 bay leaf
• ½ tsp dried thyme
• 1½ tsp sugar
• 1 sprig fresh rosemary
• 4 large carrots, cut into 1-inch pieces
• 1 lb baby potatoes, halved
• 2 celery stalks, cut into 1-inch pieces
• optional:  3/4 cup of peas
• Fresh parsley, chopped (for garnish)

Directions (Dutch Oven)

1. Preheat oven to 325 °F
   Use a rack in the lower-middle position.
2. Season the stew meat.
   Pat meat dry with paper towels, then season generously with salt and pepper.
3. Brown the meat in batches.
   In a heavy Dutch oven, heat ~1 Tbsp olive oil or fat over medium-high.
   Brown the meat (in batches so you don’t crowd the pan) ~4–5 minutes per batch (just enough to get a good sear). Add more oil or fat if needed for subsequent batches. Transfer seared meat to a plate or bowl.
4. Cook aromatics & deglaze.
   Reduce heat to medium. Add onions, garlic, and balsamic vinegar to the pot. Cook 5 minutes, stirring and scraping browned bits off the bottom.
   Add tomato paste, cook 1 minute.
5. Return meat & add flour.
   Put the seared meat (and any juices) back into the pot. Sprinkle flour over everything, stir for 1–2 minutes until the flour is combined (this helps thicken later).
6. Add liquids & seasonings.
   Pour in red wine, beef broth, water. Add bay leaf, thyme, and sugar. Stir, loosening browned bits from the bottom.
7. First braise (meat only).
   Cover the pot with its lid. Transfer it to the preheated oven and braise for ~1¾ to 2 hours.
   The goal here is to allow the stew meat, enough time to soften and break down.
8. Test meat doneness.
   After ~1¾ hours, check a piece of meat — it should begin to yield to a fork. If it still feels firm, continue cooking until tender (maybe up to 2¼ hours)
   Once the meat is tender, you’re ready for the next step.
9. Add vegetables.
   Remove the pot from the oven. Add carrots, potatoes, celery, peas (if using) and rosemary - stirring to submerge them in the liquid.
10. Finish braising.
    Return the covered pot to the oven and cook another 45 to 60 minutes, until the vegetables are tender and the broth has thickened (and the meat is very soft).
11. Finish & serve.
    Remove bay leaf. Taste and adjust seasoning (salt, pepper). Garnish with chopped fresh parsley. Serve warm.
12. Make ahead / leftovers.
    This stew is actually better the next day: flavors deepen. Refrigerate and reheat gently. It also freezes well. 

Directions (Slow Cooker)

1. Brown the meat (optional but recommended):
   Heat 1 Tbsp olive oil or fat in a large skillet over medium-high. Season the stew meat with salt and pepper.
   Brown in batches (4–5 min per side) until nicely seared. Transfer to slow cooker.
2. Deglaze the pan:
   In the same skillet, add another Tbsp olive oil or fat, onions, and garlic. Sauté 3–4 minutes.
   Stir in balsamic vinegar and tomato paste, scraping up any browned bits.
   Sprinkle in the flour and stir for 1 minute to coat.
3. Add liquids:
   Slowly pour in red wine, scraping the pan bottom, then add beef broth and water. Stir to combine and bring just to a simmer.
4. Transfer to slow cooker:
   Pour the onion/wine mixture over the meat. Add bay leaf, thyme, and sugar. Stir to combine.
5. Add vegetables:
   Add carrots, potatoes, celery, peas (if using) and rosemary on top (they’ll cook down into the stew).
6. Cook in Dutch Oven or Slow Cooker:
   • Slow Cooker: Low setting: 8–10 hours / High setting: 5–6 hours
7. Finish:
   Remove bay leaf. Taste and season with more salt and pepper if needed. Garnish with parsley before serving.

Notes: 

• If your stew seems thin near the end, you can use a cornstarch slurry (1 Tbsp cornstarch + 2 Tbsp cold water). Stir into the stew
• For a richer flavor, searing the meat is worth it — but if you’re short on time, you can skip that step and just dump everything in the slow cooker (add flour in step 4 instead).
• Like most stews, this one tastes even better the next day.