Makes: 6 servings
3 pounds boneless beef chuck, cut into ½ inch pieces
3 tablespoons olive oil
2 medium onions (cut into 1 inch chunks)
5 cloves garlic (minced)
2 tablespoons balsamic vinegar
2 tablespoons tomato paste
½ cup all-purpose flour
1 cup dry red wine
3 cans (14 oz ea) beef broth
3 cups water
2 teaspoons salt (in addition to seasoning the beef)
1 teaspoons ground black pepper (in addition to seasoning the beef)
1 bay leaf
6 sprigs fresh thyme
6 sprigs fresh parsley (tie the bay leaf, fresh thyme, and fresh parsley together with kitchen twine)
1½ teaspoons sugar
1 package (16 oz) baby carrots (halved)
2 cans (15.25 oz ea) corn (drained)
2 cans (14.5 oz ea) green beans (drained)
1 package celery hearts (chopped)
1 pound petite Yukon Gold potatoes (unpeeled & quartered)
Preheat the oven to 325°F and 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 of the olive oil over medium-high heat until hot and shimmering. Brown the meat in 3 batches, turning with tongs, for about 5 minutes per batch; add one tablespoon more oil for each batch. (To sear the meat properly, do not crowd the pan and let the meat develop a nice brown crust before turning with tongs.) Transfer the meat to a large plate and set aside.
Add the onions, garlic and balsamic vinegar; cook, stirring with a wooden spoon and scraping the brown bits from bottom of the pan, for about 5 minutes.
Add the tomato paste and cook for a minute more.
Add the beef with its juices back to the pan and sprinkle with the flour. Stir with wooden spoon until the flour is dissolved, 1 to 2 minutes.
Add the wine, beef broth, water, salt, black pepper, bay leaf, thyme, parsley, and sugar. Stir with a wooden spoon to loosen any brown bits from the bottom of the pan and bring to a boil. Cover the pot with a lid, transfer to the preheated oven, and braise for 2 hours.
Remove the pot from the oven and add the carrots, corn, green beans, celery, and potatoes. Cover and place back in oven for 1 hour more, or until the vegetables are cooked, the broth is thickened, and the meat is tender. Taste and adjust seasoning if necessary.