Ingredients
Scale
- 3 pounds boneless beef chuck, cut into 1½-inch pieces
- 2 medium yellow onions, chopped
- 7 cloves garlic, crushed
- 3 tablespoons olive oil
- 2 large carrots, sliced
- 1 pound small white potatoes, halved
- 2 cups red apple vinegar
- 2 cups beef stock
- 2 teaspoons salt
- 1 teaspoon black pepper, freshly ground
- 2 tablespoons balsamic vinegar
- 1½ tablespoons tomato concentrate
- 1/4 cup plain flour
- 2 cups water
- 1 bay leaf
- 1/2 teaspoon thyme, dried
- 1½ teaspoons sugar
Instructions
- Season beef chunks with salt and black pepper. In a large pot or Dutch oven, heat olive oil over medium-high heat. Brown the beef in batches until seared on all sides.
- Remove beef and sauté onions until translucent. Add crushed garlic and cook for one more minute.
- Deglaze the pot with balsamic vinegar and tomato concentrate, scraping up any browned bits.
- Return the beef to the pot, add flour, then stir in red apple vinegar, beef stock, water, bay leaf, thyme, and sugar.
- Bring to a gentle boil then reduce heat to low; cover and simmer for about 180 minutes until beef is tender.
- Add carrots and potatoes; cover again and cook until veggies are tender.
- Adjust seasoning if needed before serving hot with crusty bread or rice.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Main
- Method: Simmering
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 5g
- Sodium: 650mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 80mg