Ingredients:
Garlic infused olive oil
3 lb.s stew meat
1 lb potatoes
1 Lb carrots
1-2 T tomato paste
32 oz chicken stock
2 C red wine
1 T balsamic vinegar
Corn starch
Salt
Thyme
Bay leaf

Directions:

  • Preheat oven to 325 degress
  • On the stovetop, in a dutch oven, heat 2 T of the oil.
  • Coat the in corn starch and salt
  • Brown the meat on all sides in batches and set aside on a plate (Add olive oil as needed)
  • Pour wine into the dutch oven and deglaze, scraping up the food to incoporate the flavor
  • Reduce wine by 1/2
  • Add tomato paste, balsamic vinegar, thyme, bay leaf, and chicken stock
  • Bring to a boil
  • Transfer to oven on a lower, middle rack
  • After 1 1/2 to 2 hours, add the potatoes and carrots
  • Cook for another hour