We had our first frost of the season this weekend. That called for a comfort food meal! One of my favorites is Beef Stew with Cornbread. After this pot of comfort food goodness was ready to eat, I tried a bite and knew it needed something. I saw the bottle of Espresso Balsamic Vinegar and decided to add a tablespoon or so. Perfect! The richness of the vinegar gave just the right finish for this delicious beef stew.
2 T. olive oil
1 lb. stew meat, cut into bite-sized pieces
salt and pepper
6 cups of low-sodium beef stock
2 large carrots, sliced
1 large yellow onion, chopped
2 ribs celery, diced
4 large potatoes, peeled and diced
3 cloves garlic, minced
1 envelope French's Beef Stew Seasoning Mix
1 - 2 T. Espresso Balsamic Vinegar
In a 5 - 5 1/2 quart Dutch oven, heat olive oil over medium-high heat. Lightly salt and pepper beef. Brown stew meat in batches. Add the beef back into the Dutch oven and pour in beef stock.
Bring to a gentle boil and add the vegetables, garlic, and seasoning mix. Stir to combine everything and lower heat to a simmer. Cover and let stew cook for several hours, stirring occasionally.
Just before serving, stir in the Espresso Balsamic Vinegar.
Serve with cornbread or yeast rolls.