Hearty Beef and Tomato Stew with Basil and Balsamic Vinegar

Ingredients

• 2 pounds beef chuck roast, trimmed and cut into 1 1/2-inch cubes
• 1 teaspoon salt, plus more to taste
• 1/2 teaspoon black pepper, plus more to taste
• 2 tablespoons olive oil
• 1 yellow onion, diced
• 2 carrots, peeled and sliced
• 2 stalks celery, sliced
• 4 cloves garlic, minced
• 2 tablespoons tomato paste
• 28 ounces crushed tomatoes
• 2 cups beef stock
• 1/4 cup balsamic vinegar
• 1 teaspoon dried oregano
• 1 bay leaf
• 1/2 cup fresh basil leaves, torn, plus more for garnish
• 1 tablespoon all-purpose flour

Method

1. 1

   Pat the beef cubes dry and season all over with 1 teaspoon salt and 1/2 teaspoon pepper.

2. 2

   Heat the olive oil in a large Dutch oven or 6-quart pot over medium-high heat. Brown the beef in batches, about 3 minutes per side, transferring each batch to a plate once browned.

   8:00 · Brown beef in batches
3. 3

   Add the onion, carrots, and celery to the pot and cook, stirring occasionally, until softened, about 5 minutes.

   5:00 · Soften vegetables
4. 4

   Stir in the garlic and tomato paste and cook until fragrant, about 1 minute.

   1:00 · Cook garlic and tomato paste
5. 5

   Sprinkle the flour over the vegetables and stir to coat, cooking for 1 minute.

   1:00 · Cook flour coating
6. 6

   Return the beef and its juices to the pot. Add the crushed tomatoes, beef stock, balsamic vinegar, oregano, and bay leaf, and stir to combine.

7. 7

   Bring to a boil, then reduce heat to low, cover, and simmer until the beef is fork-tender, stirring occasionally, about 2 hours 15 minutes.

   2:15:00 · Simmer stew
8. 8

   Remove the bay leaf and discard. Taste and adjust salt and pepper as needed.

9. 9

   Stir in the torn basil leaves and let sit off heat for 5 minutes to let the flavors meld.

   5:00 · Rest with basil
10. 10

    Ladle into bowls and garnish with additional fresh basil before serving.