How to Cook Beef Chuck

2. Afterward, generously season the meat with salt and pepper. Heat a small amount of oil in a Dutch oven or large pot, and brown the meat in batches.

3. This step requires some patience, yet browning the meat enriches the stew with depth and complexity. (Note: Avoid overcrowding the pan — browning all the meat at once might result in steaming rather than searing, which won’t yield the desired color and flavor.) Once the meat is browned, set it aside and add the onions, garlic, and balsamic vinegar to the pan.

4. The vinegar will help to release all the flavorful brown bits from the bottom of the pan. Cook until the vegetables have softened, then incorporate the tomato paste and cook for an additional minute. Reintroduce the beef into the pan and sprinkle it with flour, stirring until the flour is fully dissolved.

5. Pour in the wine, broth, water, thyme, bay leaves, and sugar. Bring the mixture to a boil, then cover and let it braise in the oven for 2 hours. Once 2 hours have passed, introduce the carrots and potatoes. Place the pot back in the oven and let it cook for an additional hour, or until the meat is easily pierced with a fork, the broth has thickened, and the carrots and potatoes have softened to your liking.

Enjoy Your meal!

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