Perfect on a cold rainy day.
Preparation time: 15 minutes
Cooking time: 2 hours
Serves 2 to 3
500 grams beef, cut into large chunks
1⁄4 cup balsamic vinegar
2 teaspoons salt
1⁄4 cup olive oil
1⁄2 cup white onion, chopped
1⁄2 cup celery, chopped
1⁄2 cup carrots, cut into cubes
1⁄2 cup apple cider vinegar
4 pieces garlic cloves
2 cups water
2 sprigs fresh rosemary
4 sprigs fresh thyme
1 cup potatoes, peeled and cubed
salt and pepper, to taste
1. In a bowl, combine beef, balsamic vinegar, and salt. massage vinegar to coat the meat and allow to sit for 15 minutes.
2. In a stewing pot at medium flame, heat olive oil and sear the beef a few chunks at a time until the outsides are browned. Then, remove the meat from the pot.
3. Sauté the onions, celery, and carrots in the same pot. Deglaze with apple cider vinegar and add the garlic cloves. Let the vinegar simmer until it has reduced in volume by half.
4. Return the beef to the pot, then add the water and herbs. Bring to a boil, then simmer for about an hour and a half. Add the potatoes, and simmer for another 30 minutes or until the potatoes are fork tender. Adjust seasoning with salt and pepper if desired.
Recipe by Annabel L. Tanco
This recipe was originally published in the April-May 2017 issue of Breakfast Magazine.