Ingredients

The following ingredients have 6 Servings
  • 2 tablespoons olive oil (or any kind of oil)
  • 2 lbs 1kg chuck roast, cut into 1-1.5inch cubes
  • 3 tablespoons porcini powder (Note 1)
  • 2 tablespoons all-purpose flour
  • 2 teaspoons coarse kosher salt
  • 1 teaspoon black pepper
  • 2 cups 480ml beef stock, or water, or combination of two (Note 2)
  • 4 large carrots (peeled and cut into 1-inch chunks)
  • 1 medium yellow onion (chopped, optional)
  • 5-7 garlic cloves (smashed)
  • 2 tablespoons balsamic vinegar
  • 1 bay leaf
  • 2-3 fresh thyme sprigs (½ teaspoon dried thyme)

Instruction

  • Pre-heat the oven to 350°F (175°C).
  • Heat a large Dutch oven (I used 5qt pot) over medium high heat. Then add oil.
  • When oil is shimmering hot, working in batches, add beef chunks in one layer and brown the meat on all sides, 3-4 minutes, removing the seared meat onto a clean plate and continuing with the remaining beef.
  • Once all the beef is browned, return all the meat back into pot.
  • Add porcini powder, flour, salt and pepper. Stir well and cook for 2 minutes.
  • Pour in the stock.
  • Using a wooden spoon, deglaze the pan by scraping the bottom of the pan.
  • Cover the pot and place it in the oven. Cook for 1 hour.
  • Meanwhile, chop the carrots and onion, if using.
  • Now, add carrots, onion, garlic, bay leaf and thyme.
  • Add balsamic vinegar and mix everything well.
  • Cover the pot and cook for 30 minutes, or until vegetables are tender.
  • Garnish with fresh thyme, if desired, and serve along with bread to soak up all the gravy. You can also serve the stew over mashed potatoes, polenta, or barley.