2 lbs. beef chuck, cut into bite-size pieces
3 Tablespoons flour
1 teaspoon salt
1 teaspoon pepper
3 Tablespoons vegetable oil
1 red onion, diced
2 bay leaves
1 sprig fresh rosemary
4 sprigs fresh thyme
1 cup red wine
2 cups beef broth
5 carrots, peeled and cut into 1-inch chunks
2 Tablespoons cornstarch
3 Tablespoons water
3 Tablespoons balsamic vinegar
Place beef in a large plastic zipper bag. Add flour, salt, and pepper. Shake until beef is coated with flour.
Heat a Dutch oven over medium-high heat. Add oil. Add beef and cook until browned on all sides. Transfer to a plate. Work in batches to avoid overcrowding the pan.
Add the onions to the pot, adding more oil if needed. Cook for 5 minutes, or until soft. Add bay leaves, rosemary, and thyme. Add the beef back to pot. Add red wine and beef broth. Bring to a simmer and reduce heat to low.
Cover and cook for 1 1/2 to 2 hours, or until beef is fork tender. Add the carrots and cook for another 30 minutes more.
In a small bowl, mix together cornstarch and water. Add to stew and bring to a bubble. Add balsamic vinegar. Serve.
*Recipe adapted from Baked Bree