food, Uncategorized

Balsamic Reduction Beef Stew

Hello!  Here’s a blog post about stew in July! Because look, I know its summer and hot and not stewy weather, but the garden be poppin’ and we just got our new beef in so I had to!!

I typically make this with a red wine reception but I’ve been having wine parties every week and can’t keep wine in the house rn without it being drank!  So I opted for balsamic which is a love of mine.

You know what else I’m obsessed with currently? Morgan Wallen.  Seriously, every single song of his on prime is legit.  If you’re country af that is.

Ok back to the stew!

I took lots of phone pics for ya 😉

Wash, rinse, chop.


pretty veggies (I’m out of green beans but I always add them too!)


afternoon coffee, ok!


we just got our new beef in a few weeks ago and it feels like Christmas!


veggies going into the pot


now the meat – same pot


balsamic up next.  seriously star of the show! let it bubble and simmer…..


added the tomato and garlic, then returned the veggies and meat back to that mixture – still all in the same pot!  Ready for broth.  A good, quality bone broth should be totally gelatinous like this.  Check out my bb recipe here.


you can skim the fat off the top or leave it….up to you.  After this, add the rosemary, let it simmer forevaaa.  or 2 hours. your call.


looks weird now, but you just wait!


No pics of the thickening process, but don’t skip it!!

Voila.  Stew.



  • 2 T EVOO
  • a few handfuls of new potatoes or quartered potatoes
  • one medium sweet onion, quartered
  • 2 large carrots, sliced all fancy like (a.k.a. bias sliced)
  • a handful of sliced bella mushrooms
  • 1 cup halved green beans
  • 1 lb. of stew meat
  • 1 t sea salt
  • 1 t pepper
  • 1/4 cup balsamic vinegar
  • 1/4 cup tomato puree
  • 1 T minced garlic
  • 2 pints bone broth – preferably beef but whatever you have on hand will do
  • 1 sprig of rosemary
  • 1/4 cup flour



  1. Wash, rinse, chop veggies.
  2. Heat EVOO in a dutch oven on medium.  Add potatoes, onions, carrots, and mushrooms and sauté for about 5 minutes or until lightly browned on all sides.
  3. Remove veggies, add a little more EVOO to the same dutch oven if necessary – and then add the stew meat.  Sprinkle with the salt and pepper and let the meat brown on all sides – about 2 minutes.
  4. Remove the meat.
  5. With heat medium-low, add in the balsamic and scrape down the sids of the pot as the reduction simmers.  Let simmer for a few minutes.
  6. Stir tomato puree and garlic into the reduction and let simmer for another few minutes.
  7. Add veggies and meat back into the balsamic/tomato/garlic mixture and stir.
  8. Pour bone broth over everything in the pot, add a sprig of rosemary, cover, and let simmer on low for 2 hours.  Stirring occasionally to admire the aroma and boost your ego.
  9. After a couple of hours, remove a cup or so of the hot liquid from the pot, place in a glass bowl, and quickly whisk in the flour to make a thick, smooth, even consistency.  Add this mixture back to the stew and incorporate.  Allow it to simmer another 10 minutes or so and serve hot.

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