Servings: 6–8
Prep Time: 30 minutes
Cook Time: 3 hours 15 minutes
Total Time: ~3 hours 45 minutes
Author: @captain_farmbones
Preheat oven to 325°F (165°C). Set a rack in the lower middle position.
Pat the beef dry and season with salt and pepper.
In a large Dutch oven or heavy soup pot, heat 1 tablespoon (15 ml) of olive oil over medium-high heat until hot and shimmering.
Brown the meat in 3 batches, turning with tongs, about 5 minutes per batch.
Add 1 tablespoon (15 ml) more oil for each batch.
Tip: Don’t crowd the pan — let a brown crust form before turning.
Transfer browned meat to a large plate and set aside.
Add onions, garlic, and balsamic vinegar to the pot.
Stir and scrape up the brown bits from the bottom for about 5 minutes.
Add tomato paste and cook 1 minute more.
Return beef and juices to the pot. Sprinkle with flour and stir until flour dissolves (1–2 minutes).
Add wine, beef broth, water, bay leaf, thyme, and sugar. Stir well, scraping up any remaining brown bits.
Bring to a boil. Cover, transfer to the preheated oven, and braise for 2 hours.
Remove from oven, add carrots and potatoes. Cover and return to oven for 1 hour more, or until vegetables are cooked and meat is tender.
Remove bay leaf. Taste and adjust seasoning as needed.
Serve warm, garnished with chopped parsley if desired.
Make Ahead Tip:
This stew improves in flavor when made a day in advance.
Let cool, refrigerate overnight, and reheat (covered) over medium heat before serving.