Hearty And Tender Beef And Vegetables

Hearty And Tender Beef And Vegetables


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Enjoy a hearty slow-braised beef stew with this recipe. This tender dish is packed with flavor and classic stew veggies.

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Time needed

5 min preparation + 3 hour cooking

Serving Size / Yield

6-8 servings


  • 3 lb. boneless beef chuck, cut into bite-sized pieces
  • Salt and pepper to taste
  • 3 T. olive oil
  • 2 onions, diced
  • 6 cloves garlic, minced
  • 2 T. balsamic vinegar
  • 1 ½ T. tomato paste
  • ¼ C. all-purpose flour
  • 2 C. red wine
  • 2 C. beef broth
  • 2 C. water
  • 1 tsp. dried thyme
  • 1 tsp. sugar
  • 4 carrots, peeled and chopped
  • 1 lb. potatoes, peeled and chopped

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Preheat oven to 325 degrees. Season beef with salt and pepper. In a large pot, heat oil and brown beef until cooked through; transfer to a greased baking dish and set aside. Return to the pot and add in onions, garlic, and balsamic vinegar. Sauté until tender, stir in tomato paste, cook for a minutes, and whisk in flour. Cook until dissolved, pour in wine, beef broth, and water, and bring to a boil. Season with thyme and sugar, remove from heat, and add to baking dish. Cook for 2 hours, add in carrots and potatoes, and cook for an additional hour until tender.

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