Hearty Beef Stew

There are classic recipes every home cook should have in their repertoire and this Hearty Beef Stew is one of them. It tastes like late-fall sunshine, nostalgia and getting tucked into bed by a loving parent. Prep is simple, and while it braises in the oven the house smells amazing. Serve it with some crusty bread for the best supper of the season. 

1. Heat oven to 325 F. Cut 3 lbs beef chuck into 1 ½-inch pieces and season with salt and pepper. In a large Dutch oven, heat 1 Tbsp olive oil over medium-high heat until shimmering. Cook the meat in batches until browned, 5 minutes per side. Transfer to a large plate and set aside.

2. Add 2 diced yellow onions, 7 smashed garlic cloves and 2 Tbsp balsamic vinegar. Cook, scraping up any browned bits, until the vegetables are softened, 5 minutes. Add 1 ½ Tbsp tomato paste and cook for 1 minute. Return the beef to the pot and add ¼ cup all-purpose flour. Cook, stirring constantly, for 2 minutes or until the flour is dissolved.

3. Add 2 cups each of red wine, beef broth and water, 1 bay leaf, ½ tsp dried thyme and 1 ½ tsp sugar. Bring to a boil. Cover, transfer to the oven and braise for 2 hours.

4. Peel and large-dice 4 carrots and cut 1 lb of baby Yukon Gold potatoes in half. Stir the vegetables into the pot, cover and cook in the oven for 1 hour or until the vegetables are cooked through, the meat is tender and the sauce has thickened.

5. Discard the bay leaf and season with salt. Garnish with parsley and serve. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.