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As the weather gets colder and the crisp leaves turn with the season, this flavorful stew is a great way to warm up int his crisp Autumn weather and lasts for days! The best part is the flavor gets richer each day. Great to bring to work and easy to make.


Prep 30m     Cook 3h




  • 3 pounds boneless beef chuck (well-marbled), cut into 1-1/2-inch pieces

  • 2 teaspoons salt

  • 1 teaspoon freshly ground black pepper

  • 3 tablespoons grass-fed butter

  • 2 medium yellow onions, cut into 1-inch chunks

  • 7 cloves garlic, peeled and smashed

  • 2 tablespoons balsamic vinegar

  • 1-1/2 tablespoons tomato paste

  • 2 cups dry red wine ( I often add half the bottle if not a little more)

  • 2 cups vegetable broth ( I use vegetable bouillon, and often put about 3-4 cups - 4 cubes)

  • 2 cups water

  • 1 bay leaf

  • fresh thyme

  • 4 large carrots, peeled and cut into one-inch chunks on a diagonal

  • 1 pound small white boiling potatoes (baby yukons), cut in half

  • Fresh chopped scallions, for garnish






















In a large pot, heat 1 tablespoon butter over medium-high heat until melted. Pat the beef dry and season with salt and pepper. Cook meat until browned, add another tablespoon butter.

Add onions, garlic, and balsamic vinegar; cook, stirring with a wooden spoon for about 5 minutes. Add the tomato paste, and stir until mixed in. Add wine, beef broth, water, bay leaf, thyme. Cover pot with lid and lower heat to simmer.

After an hour add carrots and potatoes. Cover and cook for an additional 50-60 minutes more, or until vegetables are cooked and meat is very tender. Garnish with chopped scallions if desired.


Hint: The stew gets better next day!

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