Balsamic Beef Stew

balsamic beef stew recipeIt 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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balsamic beef stew recipe2 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

balsamic beef stew recipePlace 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.

balsamic beef stew recipeAdd 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.
balsamic beef stew recipeCover and cook for 1 1/2 to 2 hours, or until beef is fork tender.

balsamic beef stew recipeAdd the carrots and cook for another 30 minutes more.
balsamic beef stew recipeIn 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.

balsamic beef stew recipeBake Honey Butter Biscuits according to package directions. Split biscuit in half and ladle stew over biscuit.

Balsamic Beef Stew

Balsamic Beef Stew

Yield: serves 4 to 6

Balsamic Beef Stew - One of my favorite Sunday meals. Slow cooked and hearty, this beef stew is incredible.

Ingredients

  • 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

Instructions

  1. Place beef in a large plastic zipper bag. Add flour, salt, and pepper. Shake until beef is coated with flour.
  2. 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.
  3. 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.
  4. 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.
  5. In a small bowl, mix together cornstarch and water. Add to stew and bring to a bubble. Add balsamic vinegar.
  6. Bake biscuits according to package directions. Split biscuits in half, ladle stew over and garnish with chopped parsley.
Nutrition Information:

Amount Per Serving: Calories: 0 Total Fat: 0g

**This post has been sponsored by Pillsbury, but all opinions are my own.**

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43 Comments

    • I used a cheap cab, but a full bodied red is perfect. Something that you would drink…

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  • Oh my goodness this looks so good. Can’t wait to try it, even though it is still in the 80s here in Louisiana!

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  • Mmm, that really looks like the perfect fall dish! Yum!! Cant wait to make a stew 🙂

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    • Now I want to only make stews! So easy and so good. Plus the house smells amazing when it is cooking!

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  • This sounds amazing. I bet the red wine and balsamic really adds a depth of flavor. Do you think this would work in a Crockpot? (If you brown the beef first)

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    • If you do this in a crock pot, I would not flour it before you brown. I tried to make it that way the first time and it did not turn out the way that I wanted it too. I would thicken it at the end instead. Hope that helps!

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  • I would love to own one of these. I also love that one can make other beverages in them.

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  • This looks so hearty and comforting! It’s definitely a must-try!

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  • I usually pass by recipes that have me cooking a dinner but your photo, description, and ingredients lured me in to saving this recipe for an upcoming weekend meal. Thanks so much for sharing.

    Reply
  • Oh my goodness. This looks so good and hearty! I brought my crock pot to college, thinking I might be making lots of slow cooking meals. I was wrong, I’ve used it once. But that’s ok because I can use it again for this. I haven’t had beef in the longest time and now I’m really craving it.

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    • If you do this in a crock pot, I would not flour it before you brown. I tried to make it that way the first time and it did not turn out the way that I wanted it too. I would thicken it at the end instead.

      Reply
  • I’ve never even made stew because I usually associate it with tough meat, but yours looks nice and tender! I’m totally going to have to change that vision in my head because stew is such a comforting meal for this time of year.

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    • Try buying a whole piece of meat and cutting it yourself instead of buying stew meat. I think that it makes a difference.

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    • Thanks Cassie! This was a big hit too. I was surprised how much the boys liked it.

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  • There really is nothing better than a comfort meal that took minimal effort to create. This looks perfect. Beef stew is by far one of my favorites.

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  • I love beef stew. I just made some this past weekend also. It just tastes like fall in a bowl.

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    • Yes it does, I could eat something like this everyday. So comforting.

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  • Gorgeous. I could eat stew everyday this time of year. The biscuits, the balsamic, it’s just all so good!

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  • This looked so good that I made it last night and it was super tasty. But it got really thick, any suggestions? Could I just add more liquid- like maybe doubling it to get more juice/sauce? Very tasty though!

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    • Did you do the cornstarch part? It needs to come to full bubble to make the cornstarch thicken.

      Reply
      • Yes, I did add the cornstarch. Most of the liquid was already gone by that time, though.

        Reply
    • This recipe is delicious! It also made my house smell really fantastic! I had an open bottle of merlot, which worked well, and I added mushrooms with the carrots. Make sure you simmer it while covered- you should have plenty of sauce left at the end!

      Reply
  • FABULOUS! The fresh herbs simmering in the beef, broth and wine smell divine! My only complaint is that I did not double the recipe. Do you think if I did, it would be ok to freeze the leftovers?

    Reply
  • I just made this and it is awesome! I tied the herbes and removed the bouquet at the end. Great recipe! Thank you!

    Reply
  • Love your website! This stew looks delicious. Definitely going to make this this weekend!

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  • Thank you for a great recipe for making delicious food for myself to your blog a lot to draw. This recipe is added to my favorites recipes, then be sure to cook. Keep up the good work and you will have even more readers.

    Reply
  • Hi Bree, Good to me you! This stew looks so yummy my mouth is watering. I wished right now that I could print some of these recipes but our printer has just started running out of ink. I will be coming back to your sight. Thank You :0

    Reply

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