Braised Beef Stew

READY IN: 2hrs
Recipe by Kittencalrecipezazz

All ingredient amount may be adjusted to taste, the balsamic vinegar is only optional.

Top Review by Shirley SP

I just made this recipe after reading the many posted to I have often turned to Kittencal's recipes--I have always had great success with her postings--thanks for all of your contributions, Kittencal! This one is an absolute keeper. Loved the flavor, the heartiness of this stew was perfect on a cold, rainy evening for supper. I made it as is, except I did not use the vinegar, I added chunks of celery, and I only had one can of beef broth so I made up the difference using Better than Boullion Beef Roasted Beef Base to make a broth. I used a Cabernet that I had available (Wente Southern Hills), which was great to drink as the stew cooked! I only had red onion, so I used that, which was just fine. I just love this recipe, and will make this one again and again.

Ingredients Nutrition


  1. Heat the oil in a large Dutch oven or stockpot.
  2. Season the flour with salt and pepper.
  3. Coat the beef cubes in the flour mixture to coat, shaking off excess flour.
  4. Brown the beef very well on all sides, then remove to a plate.
  5. Add the garlic, onion, and chili flakes to the pot, cooking 3 or 4 minutes, until soft, adding more oil if necessary.
  6. Add the tomato paste; stir with the onion/garlic mixture for 2 minutes.
  7. Stir in the beef broth and wine to the cooked onions, scraping up brown bits from the bottom of the pot.
  8. Add the beef back into the pot with, tomatoes, Worcestershire sauce, vinegar, thyme, bay leaf, salt and pepper, and the Dijon mustard (if using).
  9. Mix well, and bring to a simmer.
  10. Simmer, uncovered on top of the stove, or in a 350 degree Fahrenheit oven for about 1 hour, or until the meat is fork-tender.
  11. Add the carrots and potatoes.
  12. Season with salt and pepper to taste.
  13. Cook for 30 minutes more, or until veggies are tender.

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