Here is my second offering for the week. This stew was absolutely DELICIOUS! It pairs well with a Malbec (yes, Annie, you’ve converted me…to goat cheese as well) and sourdough bread. This recipe is from Martha Stewart.com, but I have adapted it a bit to enhance the flavor. I also halved the recipe, which turned out delicious, with a little left over. It also can be adapted to slow cooker…good for weeknights or busy days.
3 pounds beef chuck, trimmed of visible fat and cut into 1 1/2-inch cubes
1/3 cup tomato paste
3 tablespoons balsamic vinegar
2 tablespoons all-purpose flour
Coarse salt and ground pepper
1 pound medium onions (about 2), cut into 1-inch chunks (I used frozen
1 pound small white or red new potatoes (about 6), well scrubbed,
halved if large (I substituted sweet potato)
1 pound carrots, cut into 1 1/2-inch lengths
6 garlic cloves, smashed
2 bay leaves
1.Preheat oven to 350 degrees. In a Dutch oven (5-quart) with a
tight-fitting lid, combine beef, tomato paste, vinegar, and flour;
season with salt and pepper.
2.Add onions, potatoes, carrots, garlic, bay leaves, and 3 cups water.
Bring to a boil. Cover, transfer to oven, and cook until meat is
fork-tender, 2 to 2 1/2 hours. Remove bay leaves and, if desired,
season with salt and pepper before serving.
The original recipe calls for 3 cups water; however, I substitued beef
broth (2 cups) and red wine (1 cup). Also, check the liquid about
half-way through. I had to add about 1/2 – 1 cup extra beef broth.