(Many of the links in this article redirect to a specific reviewed product. Your purchase of these products through affiliate links helps to generate commission for HomePressureCooking.com, at no extra cost. Learn more)
I stumbled upon this balsamic beef stew recipe during a chilly autumn evening, craving something hearty and comforting. Combining rich beef broth with tangy balsamic vinegar creates depth that'll make your taste buds dance. Tender chunks of beef chuck melt in your mouth, while carrots, celery, and onions add satisfying texture. This stew simmers slowly, filling your home with mouthwatering aromas. Trust me, once you try this twist on classic comfort food, you'll be hooked!
Ingredients for Balsamic Beef Stew
- Beef chuck: Tender and flavorful, beef chuck becomes melt-in-your-mouth when slow-cooked, making it perfect for hearty stews like this one.
- Carrots: Carrots add natural sweetness and vibrant color to the stew, balancing the rich flavors and providing essential nutrients.
- Celery: Celery's subtle flavor enhances the overall taste of the stew while adding a pleasant crunch to each bite.
- Onion: Onions provide a savory base flavor and aroma to the stew, creating depth and richness in every spoonful.
- Garlic: Garlic infuses the stew with a robust and aromatic flavor, elevating the dish to a whole new level of deliciousness.
- Balsamic vinegar: Balsamic vinegar adds a tangy and slightly sweet complexity to the stew, balancing the richness of the beef and enhancing the overall taste.
- Beef broth: Beef broth serves as the flavorful liquid base of the stew, infusing every ingredient with savory umami notes and richness.
- Tomato paste: Tomato paste adds depth and richness to the stew, enhancing the overall flavor profile with its concentrated tomato essence.
- Dried thyme: Dried thyme imparts a warm and earthy flavor to the stew, complementing the beef and vegetables with its aromatic notes.
- Olive oil: Olive oil is used for browning the beef and sautéing the vegetables, adding a subtle fruity flavor to the stew.
Essential Tools for Making This Stew Recipe
- Dutch oven: Essential for slow cooking the beef stew and ensuring all flavors meld together perfectly.
- Chef's knife: Needed to chop the vegetables and cut the beef into cubes for the stew.
- Cutting board: Provides a stable surface for chopping ingredients and prevents cross-contamination.
Balsamic Beef Stew
A hearty and flavorful beef stew with a tangy balsamic twist.
Print
Jump to comment
Pin This
Equipment
- Dutch Oven
- Cutting board
- Knife
Ingredients:
Main Ingredients
- 2 lbs Beef chuck, cut into cubes
- 1 cup Carrots, chopped
- 1 cup Celery, chopped
- 1 cup Onion, chopped
- 3 cloves Garlic, minced
- 1 cup Balsamic vinegar
- 4 cups Beef broth
- 2 tbsp Tomato paste
- 2 tsp Dried thyme
- 2 tsp Salt
- 1 tsp Black pepper
- 2 tbsp Olive oil
Read more: Texas Beef Stew
Instructions:
- 1. Heat olive oil in a Dutch oven over medium heat.
- 2. Add beef and brown on all sides. Remove and set aside.
- 3. In the same pot, add onions, carrots, and celery. Cook until softened.
- 4. Add garlic and cook for another minute.
- 5. Stir in tomato paste, balsamic vinegar, and beef broth.
- 6. Return beef to the pot. Add thyme, salt, and pepper.
- 7. Bring to a boil, then reduce heat and simmer for 2 hours.
- 8. Serve hot and enjoy!
Notes:
This stew is perfect for a cozy dinner.
Nutrition value:
Calories: 450kcalCarbohydrates: 20gProtein: 35gFat: 25gSaturated Fat: 10gCholesterol: 100mgSodium: 800mgPotassium: 1200mgFiber: 3gSugar: 8gVitamin A: 500IUVitamin C: 15mgCalcium: 60mgIron: 5mg
Keywords:
Tried this recipe?Let us know how it was!
Read more: Jewish Beef Stew
Tips for Making Balsamic Beef Stew Ahead of Time
Make Ahead Instructions
- Prepare the stew as instructed and let it cool completely.
- Store it in an airtight container in the fridge for up to 3 days.
- Reheat on the stovetop before serving.
Freezing Instructions
- Allow the stew to cool completely.
- Transfer to a freezer-safe container, leaving some room for expansion.
- Freeze for up to 3 months.
- Thaw overnight in the fridge before reheating on the stovetop.
Balsamic vinegar can add a unique depth of flavor to beef stew, enhancing the richness of the dish with its sweet and tangy notes.
Common Questions About This Beef Stew Recipe
FAQ:
Can I use a different cut of beef for this balsamic beef stew recipe?
Yes, you can use other cuts like beef stew meat or beef round for this recipe. Just adjust the cooking time accordingly.
How can I make this stew thicker?
To thicken the stew, you can mix 2 tablespoons of cornstarch with 2 tablespoons of water and stir it into the stew. Let it simmer for a few more minutes until it thickens.
Can I make this balsamic beef stew in a slow cooker?
Absolutely! Brown the beef and sauté the vegetables first, then transfer everything to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours.
How long can I store the leftovers?
You can store the leftovers in an airtight container in the refrigerator for up to 3-4 days. It also freezes well for up to 3 months.
What can I serve with this balsamic beef stew?
This stew pairs well with mashed potatoes, crusty bread, or over a bed of fluffy rice. Enjoy!
0 thoughts on “Balsamic Beef Stew Recipe”