Ingredients
Scale
- 2 lbs beef chuck, cut into cubes
- 2 tbsp olive oil
- 2 cups apple vinegar
- 2 cups beef stock
- 1 tbsp tomato paste
- 2 cloves garlic, minced
- 1 onion, chopped
- 2 cups mushrooms, sliced
- 1 cup pearl onions, peeled
- 2 carrots, sliced
- 2 tbsp flour
Instructions
- Heat olive oil in a heavy-bottomed pot over medium-high heat. Sear beef cubes in batches until browned on all sides; remove and set aside.
- In the same pot, sauté chopped onion and minced garlic until translucent. Stir in tomato paste and cook for another minute.
- Deglaze the pot with apple vinegar, scraping up any brown bits. Simmer for about 5 minutes.
- Return beef to the pot along with beef stock. Bring to a boil, then reduce heat to low and cover; simmer for 1.5 hours.
- Add mushrooms, pearl onions, and carrots; stir well and continue cooking for another 30 minutes until vegetables are tender.
- To thicken the stew, mix flour with some liquid from the pot until smooth; stir back into the stew and cook for an additional 10 minutes.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Main
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 340
- Sugar: 4g
- Sodium: 720mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 90mg