Description
A comforting beef stew featuring tender, slow-braised chuck in a tangy red apple vinegar sauce, perfect for chilly nights and family gatherings.
Ingredients
Scale
- 3 pounds boneless beef chuck
- 2 teaspoons salt
- 1 teaspoon black pepper
- 3 tablespoons olive oil
- 2 medium yellow onions, chopped
- 7 cloves garlic, crushed
- 2 tablespoons balsamic vinegar
- 1½ tablespoons tomato concentrate (tomato paste)
- 2 cups dry red apple vinegar
- 2 cups beef stock
- 2 cups water
- 1 bay leaf
- ½ teaspoon thyme
- 1½ teaspoons sugar
- 4 large carrots, peeled and sliced into 1-inch pieces
- 1 pound small white potatoes, halved
- 2 tablespoons all-purpose flour (optional)
Instructions
- Pat the beef chuck dry and season evenly with salt and black pepper.
- In a heavy-duty pot over medium-high heat, add olive oil. In batches, sear the beef until browned on all sides, about 3–4 minutes per side. Remove seared beef and set aside.
- In the same pot, add chopped onions and crushed garlic. Sauté over medium heat until softened and translucent, about 6–8 minutes.
- Stir in balsamic vinegar and tomato concentrate; cook for 1–2 minutes until fragrant.
- If desired, sprinkle all-purpose flour over the onions and stir to combine, cooking for 1–2 minutes.
- Gradually pour in the dry red apple vinegar, scraping the bottom of the pot to loosen browned bits, and allow to simmer.
- Return the seared beef to the pot and add beef stock, water, bay leaf, thyme, and sugar. Stir to combine.
- Bring to a boil, then reduce to a low simmer. Cover tightly and simmer for about 3 hours until the beef is fork-tender.
- Add carrots and potatoes to the pot, cover, and cook for an additional hour, or until the vegetables are tender.
- Taste and adjust seasoning. If thickening is desired, remove some liquid, mix with cornstarch to make a slurry, and stir back into the pot.
- Remove bay leaf and let stew rest for 10–15 minutes before serving.
Notes
For lower calories and fat, use leaner beef cuts and reduce oil. To lower sodium, use low-sodium beef stock and reduce added salt.
- Prep Time: 25 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 750
- Sugar: 10g
- Sodium: 950mg
- Fat: 45g
- Saturated Fat: 15g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 6g
- Protein: 62g
- Cholesterol: 150mg