Balsamic beef and root vegetable stew


This is stew at its best for me: rustic and robust with chunks of tender beef and root vegetables in a tangy beef gravy. Balsamic vinegar and fresh herbs from the garden add layers of flavour. Oh ya, baby! A little extra time went into this one, but three hours of slow-cooking in the oven is totally worth it when this is what goes on the dinner table.


Here's how I made it:

1 lb stewing beef
2 heaping tbsp all-purpose flour
1/2 tsp ground paprika
1/4 tsp salt
1/4 tsp pepper
splash vegetable oil
4 cups yam, peeled and chopped into 1-inch chunks
2 1/2 cups potato, skins on, chopped into 1-inch chunks
2 cups carrot, chopped into 1-inch chunks 
1 cup onion, diced
1 tbsp fresh rosemary, coarsely chopped
1 tbsp fresh thyme leaves
2 cups beef stock
3/4 cup balsamic vinegar

I started by preheating my oven to 300 degrees (F) and heating the oil in a large saucepan over medium heat. The flour, paprika, salt and pepper were combined in a small mixing bowl and the beef was tossed in the mixture to coat. I added the beef to the saucepan and browned the pieces on all sides, then removed the beef to a large, deep casserole dish that has a lid. Then the chunks of yam, potato and carrot were piled on top of the beef and stirred together.

Back at the saucepan, I added the onion, along with the rosemary and thyme, and sauteed for a few minutes to soften. The stock and balsamic vinegar were added and brought to a boil while I used my wooden spoon to scrape all the beefy bits off the bottom of the pot to incorporate them in the gravy. The contents of the saucepan were poured into the casserole dish, I threw a few extra sprigs of thyme on top, then popped on the lid and slid it into the oven for three hours.


The house smelled incredible while this was in the oven, which was nice because it was a grey day outside and I was in need of a little pick-me-up. It was also a perfect opportunity to use the new casserole dish my mom surprised me with. She saw it while shopping at a newly-opened housewares store and couldn't leave it sitting there knowing that I would completely adore its turquoise loveliness! 


Falls seems a natural time of year to enjoy a little extra time having fun in the kitchen, and comfort foods like this are a big part of that for me.

Are you making some fall comfort food already? What's coming out of your casserole dishes? Leave a comment and share your recipe links!

21 comments:

  1. This sounds so good :) If it stays cool enough this weekend, I might give it a try on Sunday. I can just imagine how good it smells.

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  2. that looks sooo good! i bet it smelled heavenly! i have GOT to make more stews here at home. what a pretty gift from your mom!

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  3. That's the stuff that winter (or fall) dreams are made of

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  4. This stew will be on our table soon! It looks divine. Thanks for posting.

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  5. That looks amazing, and I'm going to remember this recipe for when the weather eventually cools off here in florida. It's still hot as (you know what) and we're still having the summer evening monsoon rains

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  6. I've just looked through your entire blog! every recipe! everything looks so delicious. I have now added you to my rss feeder and I can't wait for more tips, tricks and recipes :)

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  7. This just made my mouth water! Love stew and I love cooking with balsamic vinegar. Thank you for sharing this wonderful recipe!

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  8. do you think that it will work just as well in a slow cooker?

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  9. Anonymous - This recipe would be lovely in a slow cooker! I would still brown the beef first and use the stock/balsamic mixture to deglaze the pan, but the cooking could certainly be done in a slow cooker. Let me know how it works out if you decide to give it a try!

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  10. It's snowing and I just popped this in the oven...the perfect first day of snow meal!

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  11. TTF - Oh my word, you couldn't be more right about that! I hope you guys enjoy it :)

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  12. It was truly incredible! I think my husband and I both want to marry you!

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  13. LOL! You crack me up. FYI, I like big diamonds.

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  14. I wonder if this would work simmered slowly on a stovetop instead of in the oven? Looks very tasty! - Sarah

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  15. Hi Sarah - Sure you could! To do it on the stove top, brown the beef first then add just enough liquid to almost cover your beef and veggies. Bring it all to a boil, then reduce the heat to low and simmer, covered, for 90 minutes.

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  16. Amazing, you answered with LIGHTNING speed! Thanks SO much Amy!! :) - Sarah

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  17. It looks delicious but I would like to taste this Balsamic beef and root vegetable stew personally. I'll try this dish one of these days. I hope I'll get the right combinations pf ingredients. Thanks for sharing the recipe. I will surely include this one in my list.

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    Replies
    1. Chrystal AtchisonMarch 12, 2012 at 3:41 PM

      I am sorry to say that we made this last night and that it was not edible. The Balsamic flavour is so overpowering.If you make this stew I would recommend reducing the balsamic to a few tablespoons.

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    2. Gee, I'm sorry to hear that, Chrystal. This is one of our family's favourites.

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  18. Hi Amy! I made a version of stew this week (with some minor changes to make it Paleo) and it was fantastic! I also had wonderful luck using my slow cooker. Thanks!

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  19. I made this tonight and it's delish! I added a little more meat than called for and I used some golden beets as well. Otherwise...followed it to the T and it is yummy and tender!

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