A stew for 2

Ingredients

• 1-1/2 stewing beef, Alberta beef if you can, but as long as its well marbled [Cut into 1-1/2” pieces]

• 1 teaspoon salt

• 1/2 teaspoon freshly ground black pepper

• 1-1/2 tablespoons olive oil, 1/4 cup of butter

• 1 medium yellow onions, cut into 1-inch chunks

• 4 cloves garlic, peeled and smashed

• 1 tablespoon balsamic vinegar

• 3/4 tablespoons tomato paste

• 1/8 cup all-purpose flour

• 1 cups dry red wine

• 1 cups beef broth

• 1 cups water

• 1 bay leaf

• 1/4 teaspoon dried thyme

• 3/4 teaspoons sugar

• 2 large carrots, peeled and cut into 1-inch chunks on a diagonal

• 1/2 pound small white boiling potatoes (baby yukons), cut in half

Directions

1. Start by pre-heating your oven to 325°F. Make sure you have rack set in the lower middle spot.

2. Make sure the beef isn’t too wet, towel dry if needed. Season with your salt and pepper

3. In your Dutch oven or large soup pot, put in half your olive oil or butter. Heat over medium heat until it begins to simmer. Brown your meat, doing it in two batches.

   1. This should take about 5 minutes per batch. Once the first batch is done, add in the second half of your oil or butter, and brown the second batch.

   2. You want a good sear on your beef, so don’t crowd the pan, you want it well spread out, to let it develop a good brown crust before turning over with your pan.

   3. Once the beef is done, set it aside on a large plate.

4. Place your onions, garlic and balsamic vinegar in the pot now. Cook, stirring with a wooden spool to make sure you scrape any of the brown bits from the bottom of the dish. This should go on for about 5 minutes as well.

5. Add in your tomato paste, cooking for about a minute longer.

6. Add your beef back to the pan and sprinkle with flour. Continue to stir with your spoon until the flour looks dissolved. This should take another minute or so.

7. Add in your wine, beef broth, bay leaf, spices and sugar, stirring until the mixture comes to a boil.

8. Cover with lid, place in the oven for 2 hours to braise. If your dish is not oven safe you can achieve the same effect by covering and placing over low heat.

9. After the 2 hours are up, remove and add in your carrots and potatoes. Cover again and continue to heat for another hour, or until the vegetables are soft.