Balsamic Beef Stew is a flavorful, delicious and comforting meal that the whole family will enjoy. This is a sponsored post on behalf of Holland House.
As the leaves start to change and the weather cools off I am ready for all things comfort food. Soups and stews are among my favorite fall and winter dinners and nothing smells better than a big pot of stew simmering on the stove. This weekend we are going to have our first cold snap here in Oklahoma and I am ready to curl up with a blanket and a big bowl of stew and build a fire in the wood stove.
Gathering great ingredients makes for the best home cooked meals. I was able to get some locally raised beef (we will be butchering one from our ranch after the first of the year, in case you were wondering), potatoes from my parent’s garden and herbs from my garden plus a few veggies from the market. I simmered this stew in a combination of apple cider and Holland House® Balsamic Vinegar.
This was the best Beef Stew that I have ever made. My husband absolutely loved it. He said, “I hate to tell you, but usually your soup is a little bland. This soup was much better!” We love big, bold flavors and this Beef Stew was a huge hit. It’s a good thing I snapped photos before we ate, there was not a bite left!
Holland House® Vinegars have become a staple in my pantry, making it so easy to add depth of flavor that my recipes have been lacking.
I often think my life is a bit of a roller coaster ride and there is never a dull moment. We recently decided to build a new house. I know we just moved… but moving across country and building at the same time was just too overwhelming. So anyway, new construction has started and my husband and boys will be doing all of the building.
I’m not much good at manual labor (aka lazy), so I try to have some great food on the table after those really long days of building. This Beef Stew is just the ticket to fill them up and warm them up. I will try to post a few updates as we progress, I am pretty excited about it!
- 1 to 1½ pounds beef stew meat
- ¼ cup olive oil, divided use
- 4 cloves garlic, minced
- 1 onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1 pound red potatoes, peeled and diced
- 2 cups apple cider
- ¼ cup Holland House Balsamic Vinegar
- 2 teaspoons kosher salt
- 4 sprigs fresh thyme
- 2 sprigs fresh rosemary
- Add 2 tablespoons of olive oil to a Dutch oven and place over medium-high heat. Add stew meat and season with 1 teaspoon salt. Cook for 8 to 10 minutes or until browned. Remove to a bowl and set aside.
- Add 2 tablespoons olive oil to the Dutch oven and add garlic, onion, carrots and celery. Cook, stirring often until onions are translucent, about 8 minutes.
- Add potatoes, browned stew meat, apple cider, and balsamic vinegar and the remaining teaspoon of kosher salt. Stir together and add fresh thyme and rosemary.
- Bring to a boil and lower heat. Simmer for 2 hours or until ready to serve.
Be sure to look for Holland House® at a store near you. You can also follow on Facebook and Pinterest and find recipe inspiration.
This is a sponsored post on behalf of Holland House® all opinions are my own. I appreciate you supporting the brands that help make Miss in the Kitchen possible.