It is finally looking like fall here in DC. I felt like it took a really long time for the leaves to turn colors. You have no idea how I have longed for a Northeast fall. It has been a long time since I have had one and I am relishing in every minute of it. It smells right, and if you have ever experienced a true fall then you know what I am talking about, there is a distinct smell. I made this Balsamic Beef Stew on Sunday night and it was perfect for a crisp fall night. We had a lazy day, I was worn out. I took the red eye from LAX on Friday night and as much fun as my trip to Disneyland was, the flight and time change took its toll on me. I love making a slow cooked meal on a day like this because you do all of the work (and by all, I mean 15 minutes of doing anything at all) and then enjoy the rest of your day.
The beauty of this stew is that you can either keep it on the stove for the entire cooking time, or you can put the pot, covered, into a 325 to 350 degree oven. And then finish it on the stove. I also have been know to add potatoes, mushrooms, and whatever herbs I have in my fridge. You really cannot make this bad. Pillsbury asked me to try their new frozen Honey Butter Biscuits, and ladled over this beef stew, I was blown away by how good this dish was. The biscuits are slightly sweet and I love the contrast of sweet and savory. And if you are lucky enough to have some leftovers, this tastes even better the next day.
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2 lbs. beef chuck, cut into bite-size pieces
3 Tablespoons flour
1 teaspoon salt
1 teaspoon pepper
3 Tablespoons vegetable oil
1 red onion, diced
2 bay leaves
1 sprig fresh rosemary
4 sprigs fresh thyme
1 cup red wine
2 cups beef broth
5 carrots, peeled and cut into 1-inch chunks
2 Tablespoons cornstarch
3 Tablespoons water
3 Tablespoons balsamic vinegar
1/2 cup flat leaf parsley, chopped
1 package Grands!® Frozen Honey Butter Biscuits
Add bay leaves, rosemary, and thyme. Add the beef back to pot. Add red wine and beef broth. Bring to a simmer and reduce heat to low.
Cover and cook for 1 1/2 to 2 hours, or until beef is fork tender.
Add the carrots and cook for another 30 minutes more.
In a small bowl, mix together cornstarch and water. Add to stew and bring to a bubble. Add balsamic vinegar. Check for seasoning, add more salt and pepper as needed.
Bake Honey Butter Biscuits according to package directions. Split biscuit in half and ladle stew over biscuit.
- 2 lbs. beef chuck, cut into bite-size pieces
- 3 Tablespoons flour
- 1 teaspoon salt
- 1 teaspoon pepper
- 3 Tablespoons vegetable oil
- 1 red onion, diced
- 2 bay leaves
- 1 sprig fresh rosemary
- 4 sprigs fresh thyme
- 1 cup red wine
- 2 cups beef broth
- 5 carrots, peeled and cut into 1-inch chunks
- 2 Tablespoons cornstarch
- 3 Tablespoons water
- 3 Tablespoons balsamic vinegar
- ½ cup flat leaf parsley, chopped
- 1 package Grands!® Frozen Honey Butter Biscuits
- Place beef in a large plastic zipper bag. Add flour, salt, and pepper. Shake until beef is coated with flour.
- Heat a Dutch oven over medium-high heat. Add oil. Add beef and cook until browned on all sides. Transfer to a plate. Work in batches to avoid overcrowding the pan.
- Add the onions to the pot, adding more oil if needed. Cook for 5 minutes, or until soft. Add bay leaves, rosemary, and thyme. Add the beef back to pot. Add red wine and beef broth. Bring to a simmer and reduce heat to low.
- Cover and cook for 1½ to 2 hours, or until beef is fork tender. Add the carrots and cook for another 30 minutes more.
- In a small bowl, mix together cornstarch and water. Add to stew and bring to a bubble. Add balsamic vinegar.
- Bake biscuits according to package directions. Split biscuits in half, ladle stew over and garnish with chopped parsley.
**This post has been sponsored by Pillsbury, but all opinions are my own.**