Ingredients

• 2 pounds beef stew meat, cubed
• 3 tablespoons vegetable oil
• 1/2 cup flour
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup red wine, optional
• 2 medium onions, diced
• 2 garlic cloves, minced
• 4-5 cups beef stock
• 1 tablespoon dried Italian seasoning
• 2 carrots, sliced into 1-inch pieces
• 1 pound mixed-color fingerling potatoes, sliced into 1-inch pieces
• 2 tablespoons tomato paste
• 2 tablespoons balsamic vinegar

Preparation

1. Mix flour, salt and pepper in a wide dish.
2. Toss beef cubes with flour mixture until well coated.
3. Heat vegetable oil in a large pot or Dutch oven over medium-high heat.
4. Cook beef cubes in hot oil in the Dutch oven until brown and crusty on all sides. Keep beef cubes in a single layer with room for stirring, cooking in more than one batch if necessary, and adding more oil as needed. Remove each batch of beef after it is browned.
5. Add 1 tablespoon oil and sauté onions until softened; add garlic and stir until fragrant (1 minute).
6. Add tomato paste and balsamic vinegar, stirring to incorporate.
7. Add 1 cup beef broth (or red wine) to deglaze, scraping to pick up extra bits of flavor.
8. Return beef to pot and add remaining broth and Italian seasoning. Bring to a boil then reduce heat to low. Cover and cook 1 1/2 hours, stirring occasionally.
9. After 1 1/2 hours, add carrots and potatoes. Cover again and continue cooking for 1 hour, or until carrots and potatoes are tender and meat is just falling apart.
10. Ladle into bowls and garnish with fresh cracked black pepper and chopped parsley. Enjoy!