Description
This comforting beef stew is a slow-cooked labor of love, featuring succulent chuck roast and earthy mushrooms braised to perfection. Enhanced with balsamic vinegar and aromatic herbs, this nutrient-dense meal offers deep, savory umami flavors. Perfect for a cozy Sunday dinner or effortless meal-prepped lunches, this stew is designed to nourish the body and soul with every tender bite.
Ingredients
3 tablespoons olive oil
3.5 pounds beef chuck roast, cut into 2-inch cubes
2 teaspoons salt
1 teaspoon black pepper
1 pound mixed mushrooms, sliced
2 large yellow onions, chopped
6 garlic cloves, minced
2 dried bay leaves
2 tablespoons fresh thyme
2 tablespoons fresh parsley, chopped
4 tablespoons balsamic vinegar, divided use
4 cups beef broth (alcohol-free)
Instructions
Preheat your oven to 325°F (165°C).
Heat olive oil in a large Dutch oven over medium-high heat.
Season beef cubes with salt and pepper, then sear in batches until browned on all sides; remove and set aside.
In the same pot, add mushrooms and sauté until browned; stir in onions and garlic, cooking until softened.
Deglaze the pot with 2 tablespoons of balsamic vinegar, scraping up any browned bits.
Return the beef to the pot and add the beef broth, bay leaves, thyme, and half the parsley.
Cover tightly and braise in the oven for 3 hours, or until the beef is meltingly tender.
Stir in the remaining 2 tablespoons of balsamic vinegar before serving.
Garnish with fresh parsley and serve hot.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors improve as they meld, making it an excellent meal-prep candidate. Ensure the beef broth used is certified non-alcoholic.