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Red Wine Beef Stew with Balsamic Vinegar
Created by: Howcan Team
Ingredients
- 2 pounds beef stew meat, cut into 1-inch cubes
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 cup red wine
- 3 cups beef broth
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 4 carrots, peeled and sliced
- 3 potatoes, peeled and cubed
- 1/4 cup balsamic vinegar
Instructions
- In a large bowl, combine the beef stew meat, flour, salt, and black pepper, tossing to coat the meat evenly.
- In a large Dutch oven, heat the olive oil over medium-high heat. Add the beef stew meat in batches and brown on all sides. Remove the browned meat and set aside.
- Add the chopped onion to the Dutch oven and sauté until softened, about 5 minutes. Add the minced garlic and cook for an additional 1 minute.
- Deglaze the pot with the red wine, scraping up any browned bits from the bottom. Add the beef broth, tomato paste, and dried thyme. Return the browned beef stew meat to the pot and bring to a simmer.
- Cover and cook over low heat for 2 hours, stirring occasionally.
- Add the sliced carrots and cubed potatoes to the stew and continue to cook for an additional 30 minutes, or until the vegetables are tender.
- Stir in the balsamic vinegar and cook for an additional 5 minutes to allow the flavors to meld.
- Season with additional salt and pepper to taste, if desired.
- Serve the red wine beef stew with balsamic vinegar hot, and enjoy!
The history of Red Wine Beef Stew dates back to the Middle Ages in Europe, where it was a popular dish among peasants and nobility alike. The addition of red wine to the stew not only tenderized the beef but also added a rich depth of flavor. Over time, chefs began experimenting with different ingredients to enhance the dish, and the addition of a splash of balsamic vinegar became a game-changer. This tangy and slightly sweet vinegar added a delightful twist to the traditional stew, elevating its taste to new heights. In modern times, this hearty and comforting dish can be found in various restaurants across Europe and North America, with each chef adding their own unique touch. The best version of this dish can often be found in traditional French or Italian restaurants, where the chefs take pride in using high-quality red wine and balsamic vinegar to create a truly unforgettable stew. When making Red Wine Beef Stew with a splash of balsamic vinegar at home, it's crucial to use a good quality red wine and balsamic vinegar to achieve the perfect balance of flavors. The slow cooking process is also essential to ensure the beef becomes tender and the flavors meld together beautifully. While the traditional recipe calls for carrots, onions, and potatoes, some chefs may add their own twist by incorporating mushrooms, herbs, or even a hint of cocoa powder for a unique depth of flavor. Whether enjoyed in a cozy bistro in Paris or prepared lovingly at home, Red Wine Beef Stew with a splash of balsamic vinegar is a timeless classic that continues to delight food enthusiasts around the world.
200 min
6
450 calories
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