Savory Beef Stew

If you’re looking for a savory, warming meal to fill you up and make the best left-overs ever, look no further. This beef stew is filled with tons of different flavors which makes it super hearty and complex without ruining that classic taste. Read on for this delicious recipe!



-3 lbs of Chuck Roast Well Marbled (Cubed)

-2 t S&P

-2 t Garlic Powder

-2 T Olive Oil

-1 1/2 Yellow Onions

-4 Carrots Sliced

-1 lb of Baby Yellow Potatoes Quartered

-6 Cloves of Garlic (Minced or Pressed)

-2 T of Balsamic Vinegar

-1/3 c of Flour

-1 1/2 T of Tomato Paste

-2 c Dry Red Wine

-2 c beef (bone) broth

-2 c Water

-2 Bay Leaves

-2 Sprigs of Thyme

-2 t of Brown Sugar


  1. Preheat oven to 325
  2. Pat beef dry and season with S&P and garlic powder. In a large pot heat olive oil to medium-high heat. Brown meat on each side. Try to just sear the meat. Transfer meat to a large plate and set aside
  3. Add onions, garlic, and balsamic vinegar to pan and sautee for about 5-7 mins. Add tomato paste and cook for 3 more mins. Add beef with juices back to the pan and sprinkle in the flour. Whisk until flour is dissolved. Add wine, broth, water, bay leaves, thyme sprigs, and brown sugar. Stir and bring to a boil. Cover pot with a lid and transfer to oven for 90 mins.
  4. Remove pot from oven and add carrots and potatoes. Cover and place back in the oven for 90 more mins. Remove from the oven and let cool just a little to see if you’d want to make it a little thicker with some more flour. Enjoy!



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