Ingredients
Scale
- 3 pounds boneless beef chuck, cut into 1½-inch pieces
- 2 teaspoons salt
- 1 teaspoon black pepper
- 3 tablespoons olive oil
- 2 medium yellow onions, chopped
- 7 cloves garlic, crushed
- 2 tablespoons balsamic vinegar
- 1½ tablespoons tomato concentrate
- 2 cups dry red apple vinegar
- 2 cups beef stock
- 4 large carrots, sliced
- 1 pound small white potatoes, halved
Instructions
- Season the beef with salt and black pepper. Heat olive oil in a large pot over medium-high heat. Brown the beef in batches and set aside.
- In the same pot, sauté onions and garlic until softened (about 5 minutes).
- Add balsamic vinegar and tomato concentrate; simmer for 2 minutes.
- Sprinkle flour over the mixture and stir for about a minute.
- Gradually add red apple vinegar, beef stock, and water while stirring to avoid lumps; bring to a gentle boil.
- Return the beef along with bay leaf, thyme, sugar, carrots, and potatoes; stir well.
- Reduce heat to low, cover, and let simmer for about 180 minutes until beef is tender.
- Prep Time: 20 minutes
- Cook Time: 180 minutes
- Category: Main
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup (245g)
- Calories: 350
- Sugar: 4g
- Sodium: 620mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg