Braised Beef Stew

"All ingredient amount may be adjusted to taste, the balsamic vinegar is only optional."
photo by CountryLady photo by CountryLady
photo by CountryLady
Ready In:




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

Questions & Replies

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  1. 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.
  2. The last half hour needed more time, at least 45:00, not 30:00. The carrots and potato were not cooked sufficiently, and the beef was not tender after 90:00 total. But the taste was good. I used a stove top Staub Dutch oven.
  3. 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!!
  4. 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!
  5. 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"



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