Braised Beef Stew
All ingredient amount may be adjusted to taste, the balsamic vinegar is only optional.
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INGREDIENTS
Nutrition- 4 -6tablespoons oil
- 1⁄2cup flour
- salt and pepper
- 2
- 2
- 1
- 1teaspoon dried chili pepper flakes (or to taste)
- 1⁄4cup tomato paste
- 2
- 1
- 1
- 3tablespoons Worcestershire sauce
- 1tablespoon balsamic vinegar (optional)
- 2teaspoons dried thyme
- 1
- salt and pepper
- 2
- 2
- 1⁄2
- salt and pepper
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DIRECTIONS
- 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.
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