Beef Stew
A Kitchen Muse: 
Recipe type: stews, entrees, comfort food
A full bodied stew rich with flavor!
  • 2 pounds boneless beef chuck, cut into 1 inch pieces
  • ½ cup flour
  • 2½ tsp. seasoned salt
  • 1 tbs. Montreal seasoning
  • 2 tablespoons olive oil
  • 3 carrots, cut into 1 inch pieces
  • 3 celery ribs, cut into 1 inch pieces
  • 2 medium onions, cut into 1 inch piece
  • 1 head garlic, smash the cloves
  • 3 tablespoons tomato paste
  • ⅓ cup balsamic vinegar
  • 1½ cups red wine
  • 2 bay leaves
  • 2 thyme sprigs
  • 2 cups reduced-sodium beef broth
  • 1 cup water
  • 3-5 Yukon Gold potatoes, cut into 1 inch pieces
  • 8 oz. white mushrooms, cut in quarters
  1. Preheat oven to 350°F with rack in middle.
  2. Pat beef dry and dredge in flour combined with 2½ teaspoons seasoned salt and 1 tbs. Montreal Seasoning.
  3. Heat oil in pot over medium-high heat until it shimmers, then brown meat, without crowding, in 3 batches, turning, about 8 minutes per batch.
  4. Transfer to a platter.
  5. Reduce heat to medium, then add carrots, celery, onions, and garlic and cook, stirring occasionally, until well browned, about 12 minutes.
  6. Push vegetables to one side of pot. Add tomato paste to cleared area and cook paste, stirring, 2 minutes, then stir into vegetables.
  7. Add vinegar and cook, stirring, 2 minutes.
  8. Stir in wine, bay leaves, and thyme and boil until wine is reduced by about two thirds, 10 to 12 minutes.
  9. Add broth to pot along with water, beef, and any juices from platter and bring to a simmer. Cover and braise in oven until meat is very tender, about 2½ hours.
  10. One hour into cooking, add potatoes and mushrooms.
Recipe by A Muse in My Kitchen at