Best Beef Stew

By Bizzy319

The additional of balsamic vinegar to this stew really wakes up an otherwise simple beef stew. Each serving is 8 WW points. Feel free to add peas to yours, I am not a fan!

Ingredients

• 2 pounds of boneless beef chuck (or other marbled meat)
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 1/2 tablespoons olive oil
• 7 cloves garlic
• 2 tablespoons balsamic vinegar (love the addition of this!)
• 2 tablespoons tomato paste
• 1/4 cup flour
• 2 cups dry red wine
• 2 cups beef broth
• 2 cups water
• 1/2 teaspoon thyme
• 5 large carrots, peeled and cut on an angle
• 1 pound potatoes, peeled and cubed
• 1 1/2 cups frozen peas

Details

Preparation time 15mins
Cooking time 60mins
Adapted from mybizzykitchen.com

Preparation

Step 1

Preheat oven to 325.
Pat beef dry and season with salt and pepper. In a large Dutch oven or heavy pot, heat olive oil over medium-high heat and sear the meat all over – about 5-8 minutes – don’t overcrowd the pot – do in batches. Transfer meat with juices to a bowl.
Add garlic and balsamic vinegar (making sure your face isn’t over the pot!) and stir, scraping bits off the bottom of the pot. Add tomato paste and cook for a few more minutes. Add beef with juices back into the pot, sprinkle with flour and cook until the flour is dissolved – about 2 minutes. Add wine, beef broth, water, thyme and stir to combine and bring to a boil. Cover pot with tight fitting lid and braise in the oven for 2 hours.
Remove pot from oven and add carrots and potatoes, cover and cook an additional 45 minutes. Add in frozen peas and cook an additional 15 minutes