Rhea's Rundown
Who doesn’t love cooking with wine and putting some of it in the dish, too (wink, wink)? It makes the cooking process and the meal that much more enjoyable. It’s my favorite aspect of this recipe—it literally calls for a nice glass of red during and after the preparation—aside from the deep and rich flavors of the soup itself. The preparation of the soup is not as involved as the seafood soup, but it requires a longer cooking time. You can cut down the prep-time by buying pre-cut beef chuck, or having the nice folks at Whole Foods cut it for you. I opted for grass-fed beef and added celery to mix. Hearty and chunky (the directions literally say to cut things into chunks!) this soup is a cold-weather staple and the balsamic vinegar gives it an enjoyable twist. My only adjustment would be to put the vegetables in earlier, so that they become more tender.
Ingredients – Serves 6
- 2 tablespoons all-purpose flour
- Salt and freshly ground pepper
- 2 pounds boneless beef chuck, trimmed and cut into 1½ inch chunks
- 3 tablespoon canola oil
- 1 large red onion, sliced
- 2 bay leaves
- 1 cup full-bodied red wine
- 2 cups beef oth
- 1 pound red or Yukon gold potatoes, unpeeled, cut into 1½ inch chunks
- 3 large carrots, peeled and cut into 1-inch chunks
- 2 tablespoon balsamic vinegar
Directions
1. In a resealable plastic bag, combine the flour, ½ teaspoon salt, and ½ teaspoon pepper. Add the beef, seal the bag, and shake to coat the beef. In a large, heavy pot, warm the oil over medium-high heat. Working in batches, remove the beef from the bag, shaking off the excess flour, and add to the pot in a single layer. Cook, turning as needed, until the meat is owned on all sides, 6-8 minutes. Transfer to a plate.
2. Add the onion; reduce the heat to the medium, and sauté until golden, about 5 minutes. Stir in bay leaves, wine, and oth.
3. Return the meat and any accumulated juices to the pot. Bring to a simmer, then reduce the heat to low. Cover and cook until the meat is nearly for-tender, 1½ - 2 hours. Add the potatoes and carrots, cover, and cook until the vegetables are tender, about 30 minutes. Remove and discard the bay leaves.
4. Season the stew with salt and pepper, stir in the vinegar, and serve.
Adapted from: “Balsamic Beef Stew.” Soup of the Day: 365 Recipes for Every Day of the Year. Weldon Owen, Inc. 2011. Print.
Rhea Torreon
