This is the ultimate winter comfort food. You can make this in advance and eat it all week long!
For the Stew:
- 2 lbs cubed beef. You can use chuck or beef stew meat. We used sirloin that we cut ourselves
- 2 tsp diamond kosher salt
- 1 tsp ground black pepper
- 1/4 cup all purpose flour
- 3 tbsp olive oil
- 2 tbsp tomato paste
- 2 medium yellow onion cut into 1 in pieces
- 10 cloves of garlic
- 2 cups dry red wine
- 2 tbsp balsamic vinegar
- 1–2 dashes of Worchester sauce
- 4 cups beef broth
- 1 bay leafs
- 1/2 tsp dried thyme
- 4 large carrots of 2 hand fulls of baby carrots but in half
- 1 lb yukon gold potatoes cut into bite-sized pieces
- 1 tbsp cornstarch mixed with 1 tbsp of water (if needed)
- Fresh chopped parsley for serving
The Buttermilk Biscuit recipe can be found here!
- Preheat your oven to 325 degrees with the wire rack in the middle.
- If your beef is not already cut into chunks do that first. We like to leave a lot of the fat on there because it makes the meat more tender and the stew more delicious.
- Pat your beef dry and season with salt and pepper. Next, toss your beef in flour so that it is coated.
- Heat 2 tbsp of olive oil on medium-high heat in a large dutch oven. When the oil reaches temperature add your beef. This will probably need to be done in two batches so you don’t overcrowd the pot. Make sure to brown for a minute or two on all sides.
- Remove your beef from the pan and add another tablespoon of olive oil. Add your tomato paste in and toast it until fragrant.
- Add in your onions and garlic and saute until fragrant 3-4 minutes.
- Lower your heat to medium and add your red wine to the pot. After you add this use a wooden spoon to scrape all of the browned bits of the bottom of the pot while the wine cooks down.
- When your wine has reduced by half it is time to add your balsamic vinegar, worcheshire sauce, and beef broth, cooked beef with its juices, thyme, bay leaf, carrots and potatoes. Allow this to come to a simmer.
- Once the pot is simmering, cover and put it in your oven for two hours. Check halfway through this at the 1 hour mark and if the stew has not thickened you can add a bit of cornstarch mixed with water. Just add a little at a time until desired consistency is reached.
- After two hours careful remove the pot of the oven, fish out the bay leaf, and ladle into bowls, top with fresh parsley and serve. We like to include a buttermilk biscuit or a piece of crusty bread with ours!
- Prep Time: 15 minutes
- Cook Time: 2 hours 15 minutes