Balsamic Beef Stew Recipe

(1 customer review)

A Twist on Beef Stew

 Balsamic  Beef Stew Recipe


-2 tablespoons Sonoma Farm Garlic Infused Extra Virgin Olive Oil
-1/2 cup Sonoma Farm Balsamic Traditional Barrel Aged Vinegar 
-1 (4-lb.) boneless chuck roast, trimmed
-4 tablespoons flour, divided
-1 3/4 teaspoons salt, divided
-1 teaspoon paprika
1/2 teaspoon pepper
-1/2 cup red wine
-2 (14 1/2-oz.) cans low-sodium beef broth
-1/2 teaspoon dried thyme
-1 bay leaf
-1 small turnip
-1 (16-oz.) package baby carrots


1. Cut beef into 2- to 2 1/2-inch pieces; pat with paper towels to absorb excess moisture. Combine 3 Tbsp. flour, 1 tsp. salt, paprika, and pepper in a bowl; toss beef with flour mixture.
2. Cook beef, in batches, in hot garlic infused olive oil in a Dutch oven over medium-high heat, stirring often, 4 to 6 minutes or until brown. Remove beef from Dutch oven. Add Sonoma Farm Balsamic , stirring to loosen particles from bottom of Dutch oven. Return beef to Dutch oven; add broth, thyme, bay leaf, and 1/2 tsp. salt. Bring to a boil. Cover, reduce heat to low, and cook, stirring occasionally, 1 hour.
3. Meanwhile, peel turnip, and cut into 1-inch cubes.  Add turnip, and carrots to stew. Cover and cook, stirring occasionally, 1 to 1 1/2 hours or until meat is fork-tender.
4. Whisk together remaining 1 Tbsp. flour and 1/4 tsp. salt until blended; whisk 1/2 cup hot broth into flour mixture until smooth. Whisk flour mixture into stew until smooth. Cook, stirring often, 20 minutes or until thickened.

Sonoma Farm
Aug 2010

1 review for Balsamic Beef Stew Recipe

  1. Rebecca (store manager)

    The sweet, tanginess of the balsamic vinegar, paired with this traditional recipe really transitions it into something elegant. It’s easy to make and pairs nicely with essentially any red wine you prefer. I serve this with toasted french bread slices, lightly buttered. Make sure to save some bread for soaking up the last drop of broth!!

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