Total Time
Prep 30 mins
Cook 1 hr 30 mins

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

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.


Most Helpful

Love it! It tastes like something you'd get at a fancy restaurant! I left out the vinegar, but followed everything else and it was wonderful. I think next time I would cut the veggies a little smaller and put a few more in, would probably also add mushrooms - we like veggies. Thanks for posting!!

LoBe9 February 07, 2012

A quick & easy basic stew - the beef was fork tender! I was sceptical about including the vinegar & wish that I'd stuck to my instincts; another time I will omit it entirely. We love mashed potatoes with gravy so I cooked them separately. Thanx Carol!

CountryLady January 29, 2006

Hi KittenCal; This recipe is awesome. I added some fresh mushrooms and celery near the end of the cooking. This is the only change that I made, the rest remained the same. The spices and the sauce were super-great, suite my palate perfectly. Served this over a nice fresh Portuguese Bun and just as an added touch, I had 2 glasses of my own Special Wine, ROSSO GRANDE. What a way to end a great dinner. Thank you so much for sharing. "Uncle Bill"

William (Uncle Bill) Anatooskin January 02, 2005

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