Beef Stew

see the smiley face? it’s a happy stew :)

Ingredients: yields 6 servings

3lbs beef chuck, fat trimmed, and cut into 1 1/2” cubes (could also just buy stew meat)

1/3 cup tomato paste (about half of a 6oz can)

3 Tbsp balsamic vinegar

2 Tbsp flour

Kosher salt and ground pepper

2 medium onions, cut into 1” chunks

1lb potato of choice (depending on size of potato, either leave whole or cut into 1 1/2” chunks)

1lb carrots, peeled and cut into 1 1/2” chunks

6 cloves of garlic, smashed (could use minced)

2 bay leaves

3 cups water

Preheat oven to 350F. In a Dutch oven with a lid, combine beef, tomato paste, vinegar, flour, and season with salt and pepper. Add remaining ingredients and give it a quick stir. Place it on the stovetop and bring to a boil. Once boiling, cover with a lid and transfer to preheated oven. Cook until meat is fork tender, about 2 - 2 1/2 hours. REMOVE BAY LEAVES. And serve :) it’s especially good with some sourdough, garlic bread, or cornbread on the side.

Slow cooker option:

In a large slow cooker, combine beef, tomato paste, vinegar, flour, and season with salt and pepper. Add remaining ingredients and give it a quick stir. Cook on high for 5 hours or low for 8 hours.

Freezer meal:

Cook stew as directed. Allow stew to cool a bit and put in ziplock bags or a freezer safe container. If using ziplock bags, lay them flat for easier storage. Let thaw in fridge the night before.

Recipe adapted from Martha Stewart.