Hearty Beef Stew

For Step 1:

Preheat oven to 350 degrees (F).

Heat oil in a large Dutch oven over medium-high heat. Season beef chunks with kosher salt and ground black pepper. Pour flour into a shallow dish and lightly coat the beef with flour. Without crowding the meat place it into the Dutch oven and brown in batches, turning to brown all sides. You will have approximately 3-4 batches. Transfer to a plate and set aside. Continue until all meat is browned.

Reduce the heat in your Dutch oven to medium and add the quartered carrots, celery, onion and garlic. Cook approximately 10-15 minutes until well-browned, stirring occasionally.

Add tomato paste to the pot and mix to incorporate. Cook for 1-2 minutes.

Add balsamic vinegar to the vegetables and stir to incorporate. Cook another 1-2 minutes.

Stir in the wine, bay leaf and thyme. Simmer until liquid is reduced by two thirds, approximately 10-15 minutes.

Add beef broth to the pot, along with the beef (with any residual juices), and bring to a simmer. Cover and braise in the oven until meat is tender, about 2 1/2 hours.

Carefully remove the meat, thyme sprigs and bay leaf. Set beef aside and discard the herbs. Using a stick blender, blend the remaining contents in the pot (if you don’t have a stick blender, you can use a food processor or blender). After blended, return the meat to the pot and bring to a boil.

For Step 2:

Add the potatoes, 3/4 pound of carrots and the mushrooms to the braised beef mixture, taking care to submerge as many vegetables as possible. Simmer, covered, until potatoes and carrots are tender, about 40-60 minutes, stirring occasionally.

Enjoy!