You guys know I’m a meat and potato kinda girl, right?
Well this doesn’t have any potatoes in it, but the buttery honey biscuits are definitely a fabulous trade-off 🙂
This meal was soo comforting!
The beef was just soo tender, melt-in-your-mouth!
The gravy was thick and luscious and I love how the balsamic and red wine vinegar give it a really nice tang.
The carrots are the veggie component and adding them towards the end of cooking time makes them slightly tender yet crunchy.
And then all served on a biscuit…
Perfect winter (or any season really!) meal 🙂
And it only requires 1 pot, 10 minutes of prep and it’s even better the next day!
You want to make sure you have leftovers for lunch or dinner the next day 🙂
I found this recipe on Pinterest and even though I adapted it to suit my taste, I served it over Grands! Honey biscuits recommended by Bree 🙂 Definitely a great choice! The biscuits were buttery and slightly sweet which balanced the tangyness of the stew beautifully 🙂 Thanks Bree!
Balsamic Beef Stew
- 1 1/2 lb beef chuck, fat trimmed and cut into bite size pieces (I used beef for soup because that’s what I had in my freezer and it worked great!)
- 2 tbsp flour
- 3/4 tsp salt
- 3/4 tsp pepper
- 3 tbsp canola oil
- 1 yellow onion, chopped
- 2 garlic cloves, minced
- 2 bay leaves
- 1/4 tsp dried rosemary
- 1/2 tsp dried thyme
- 2 1/2 cups beef broth
- 10 baby carrots
- 2 tbsp cornstarch
- 3 tbsp water
- 3 tbsp balsamic vinegar
- 2 tbsp red wine vinegar
- To serve: baked biscuits and chopped parsley
- In a large zip lock bag add the beef, flour, salt and pepper and shake to coat.
- In a dutch oven heat to medium high heat and add oil.
- Once hot, brown the meat on all sides (do this in batches so you don’t overcrowd the pot).
- Remove the meat to a plate.
- Add the diced onions to the dutch oven(add a little more oil if needed) and cook until translucent (about 5mins).
- Add garlic and cook for 30secs.
- Add the beef, bay leaves, rosemary, thyme and beef broth to the pot and bring to a simmer.
- Reduce to heat to low and cook (covered) for 2 hours or until beef is fork tender.
- Add the carrots and cook for another 30mins.
- In a small bowl, combine the cornstarch and water and add to the pot.
- Turn the heat to medium and let the stew bubble and thicken.
- Once slightly thickened, turn the heat off.
- Add the balsamic and red wine vinegar and check for seasoning.
- Serve over warm biscuits and top with chopped parsley.
Adapted from: Baked By Bree