Cozy Beef Stew
Course: DinnerDifficulty: MediumServings
8
servingsPrep time
30
minutesCooking time
2
hoursIngredients
2 lb beef stew meat, trimmed and cut into 2-3 inch cubes
1/2 cup all-purpose flour
2 tsp salt
1/4 tsp freshly ground pepper
4 Tbsp AOOC Tuscan Herb Olive Oil
1 cup red wine (or beef broth)
2 Tbsp butter (unsalted)
1 medium onion (peeled and finely diced)
1 medium onion (cut into quarters)
5 cloves garlic (minced)
4 cloves (whole)
2 Tbsp AOOC Traditional 18-Year Balsamic
2 Tbsp tomato paste
4 cups beef broth
3 bay leaves
1 bunch fresh thyme
4 medium carrots (peeled and cut into 1/4 inch rounds)
1 cup celery (diced)
1 pound mini red potatoes (peeled and cut into halves)
8 oz baby bella mushrooms (cleaned, stem removed and cap cut into halves)
fresh parsley (for garnish)
Directions
- Add beef chunks to a large bowl and sprinkle with flour, salt and pepper. Toss to combine.
- Place a dutch oven (or large, heavy-duty oven safe pot) over medium high heat and add 2 Tbsp of Tuscan Herb Olive Oil. Add the beef a few pieces at a time into one layer, making sure not to overcrowd the pieces.
- Brown meat turning the pieces on all sides for about 5 minutes per batch. Remove from pot and transfer to a plate, cover with foil. Add more oil and brown second batch of beef.
- Once done cooking beef, reduce the heat to a medium and add the wine to deglaze the pot. Use a wooden spoon to scrape well the bits that stuck to the bottom of the pan.
- Add two tablespoons of butter and melt. Add diced onion and minced garlic and cook for 1 minute, until fragrant.
- Add 18-Year Balsamic and tomato paste, stir to combine. Add 4 cups of beef broth and stir.
- Add beef chunks, quartered onion, whole garlic cloves, bay leaves and fresh bunch of thyme.
- Cover and cook on low heat, skimming broth from time to time, until the beef is tender for about 1 1/2 hours
- Preheat oven to 300 degrees. Discard thyme and bay leaves
- Add the carrots, celery, mushrooms, and potatoes. Stir to combine. Cover and cook in preheated oven for about 1 hour, or until the veggies are tender. If needed, add broth or water if the stew is dry.
- Remove the stew from oven, taste and adjust for salt and pepper. (you can add a cornstarch and water mixture to thicken if desired.)
- Serve warm garnished with fresh parsley.