Best Balsamic Beef Stew With Veggie Mash Recipes

THE BEST BEEF STEW

Steps:

• In a small bowl, toss beef and 1/4 teaspoon salt. In a large bowl, combine 4 tablespoons flour and paprika. Add beef, a few pieces at a time, and toss to coat. , In a Dutch oven, brown beef in oil over medium heat. Stir in tomato paste, herbes de Provence and garlic; cook until fragrant and color starts to darken slightly. Add wine; cook until mixture just comes to a boil. Simmer until reduced by half, about 5 minutes. Stir in broth, 1 teaspoon rosemary and bay leaves. Bring to a boil. Reduce heat; cover and simmer until meat is almost tender, about 1-1/2 hours., Add potatoes, onions and carrots. Cover; simmer until meat and vegetables are tender, about 30 minutes longer., Discard bay leaves. In a small bowl, combine remaining 1/2 teaspoon rosemary, remaining 1/4 teaspoon salt and remaining 2 tablespoon flour. Add cold water and vinegar; stir until smooth. Stir into stew. Bring to a boil; add peas. Cook, stirring, until thickened, about 2 minutes. If desired, top with additional fresh rosemary.

BALSAMIC BEEF STEW

Steps:

• 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 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.
• Bake biscuits according to package directions. Split biscuits in half, ladle stew over and garnish with chopped parsley.