Balsamic Beef Stew


2 tbsp Vinesation Garlic Olive Oil (try Tuscan Olive Oil or many others)

2 - 2.5 pounds stewing meat, diced

salt and freshly ground pepper to taste

1 medium white onion, chopped

2-3 large carrots, peeled and diced small

1 small turnip, peeled and chopped

2-3 celery ribs, diced

3 cloves garlic, minced

2 tbsp corn starch, dissolved in 1/2 c water

1 small can tomato paste (approx. 1/4 c)

1/4 c Vinesation Neapolitan Herb Dark Balsamic or Dark Chocolate Balsamic

2 1/2 c beef stock

2 tbsp Mountain View Beef Spice Blend

1 large russet potato, peeled and cut into 1/2 inch chunks

2 tbsp chopped fresh parsley leaves



Heat the olive oil in a large stockpot or Dutch oven over medium heat. Season steak with 1 tsp salt and 1/2 tsp pepper. Working in batches, add steak to the stockpot and cook, stirring occasionally, until evenly browned, about 6-8 minutes. Set aside. 

Add onion, carrots, celery and garlic. Cook, stirring occasionally, until tender, about 3-4 min. 

Whisk in cornstarch mixture and tomato paste until lightly browned, about 1 min, then stir in balsamic vinegar, scraping any browned bits from he bottom of the stockpot. 

Add beef stock, spices and steak. Bring to a boil; reduce heat and simmer until beef is very tender, about 30 min. adding potatoes simmering until potatoes are just tender and stew has thickened, about 20 min. Alternatively follow above instructions and put all prepared ingredients into a slow cooker for about 4-6 hours on medium heat.