Ingredients
Scale
- 3 pounds boneless beef chuck
- 2 teaspoons salt
- 1 teaspoon black pepper
- 3 tablespoons olive oil
- 2 medium yellow onions
- 7 cloves garlic
- 2 tablespoons balsamic vinegar
- 1½ tablespoons tomato concentrate
- 2 cups red apple vinegar
- 2 cups beef stock
- 4 large carrots
- 1 pound baby Yukon potatoes
Instructions
- Cut the beef into bite-sized pieces, chop onions and crush garlic.
- In a heavy-duty pot, heat olive oil over medium-high heat. Brown the beef for about 5–7 minutes, seasoning with salt and pepper.
- Add onions and garlic; cook until softened (about 5 minutes).
- Stir in balsamic vinegar and tomato concentrate, then sprinkle flour while stirring continuously.
- Pour in red apple vinegar, beef stock, and water; mix well.
- Add bay leaf, thyme, sugar, carrots, and potatoes; ensure they're submerged.
- Bring to a boil, then reduce heat and simmer gently for about 3 hours until meat is tender.
- Discard bay leaf and serve hot.
- Prep Time: 20 minutes
- Cook Time: 180 minutes
- Category: Main
- Method: Stewing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 395
- Sugar: 6g
- Sodium: 570mg
- Fat: 19g
- Saturated Fat: 6g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg