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

Serves: 4

Ingredients:

• 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

Directions:

1. In a large zip lock bag add the beef, flour, salt and pepper and shake to coat.
2. In a dutch oven heat to medium high heat and add oil.
3. Once hot, brown the meat on all sides (do this in batches so you don’t overcrowd the pot).
4. Remove the meat to a plate.
5. Add the diced onions to the dutch oven(add a little more oil if needed) and cook until translucent (about 5mins).
6. Add garlic and cook for 30secs.
7. Add the beef, bay leaves, rosemary, thyme and beef broth to the pot and bring to a simmer.
8. Reduce to heat to low and cook (covered) for 2 hours or until beef is fork tender.
9. Add the carrots and cook for another 30mins.
10. In a small bowl, combine the cornstarch and water and add to the pot.
11. Turn the heat to medium and let the stew bubble and thicken.
12. Once slightly thickened, turn the heat off.
13. Add the balsamic and red wine vinegar and check for seasoning.
14. Serve over warm biscuits and top with chopped parsley.

Adapted from: Baked By Bree