Hearty Beef (Print Version)
# Ingredients:
01 -
1 teaspoon kosher salt, use extra if needed.
02 -
1 tablespoon chopped parsley.
03 -
1/4 cup all-purpose flour.
04 -
1/2 teaspoon black pepper, sprinkle more if necessary.
05 -
1 cup red onion, diced into 1-inch chunks.
06 -
1 pound yukon gold potatoes, chopped into 1-inch pieces.
07 -
1 bay leaf.
08 -
2 tablespoons soy sauce.
09 -
1 tablespoon tomato paste.
10 -
1/4 cup balsamic vinegar.
11 -
2 1/2 pounds beef chuck, boneless.
12 -
1 cup celery, sliced into 1/2-inch chunks.
13 -
3 cups beef broth.
14 -
3 tablespoons olive oil.
15 -
1 teaspoon chopped thyme.
16 -
2 cups of carrots, sliced into 3/4-inch thick rounds.
17 -
1 cup dry red wine.
18 -
1 tablespoon minced garlic.
# Instructions:
01 -
Use a paper towel to pat the beef dry. Trim off extra fat. Cut into cubes about 1 1/2 inches big. Sprinkle with some salt and pepper.
02 -
Warm up a dutch oven on medium-high heat. In batches, sear the beef in olive oil for 1-2 minutes per side.
03 -
Lower the heat to medium. Sauté onions, celery, and carrots for about 5 minutes, or until softened. Stir in the bay leaf, garlic, and thyme.
04 -
Pour in the vinegar and scrape the bottom of the pot. Include the tomato paste, flour, red wine, soy sauce, and beef stock.
05 -
Stir in the potatoes and browned beef. Bring it to a gentle simmer. Cover and cook in a 350°F oven for 75-90 minutes, or until the beef becomes soft.
06 -
Taste and adjust the seasoning. If you want the sauce thicker, simmer it for 5-10 minutes more. Sprinkle parsley on top for serving.
# Notes:
01 -
Switch the flour with cornstarch for a gluten-free option.
02 -
Keep leftovers refrigerated for up to a week.
03 -
This freezes great for up to three months.