American · United States

Balsamic and Thyme Louisiana Beef Stew in Sourdough Bowl

Name: Balsamic and Thyme Louisiana Beef Stew in Sourdough Bowl
Total time: 122 min
Yield: 4 servings
Cuisine: American
Ingredients: 500g beef chuck, cubed; 1 onion, chopped; 2 garlic cloves, minced; 1 carrot, diced; 1 celery stalk, diced; 2 cups red wine; 1L beef stock; 200g potatoes, cubed; 1 tsp thyme; 1/2 tsp salt; 1/4 tsp black pepper; 1 sourdough bread bowl; 1 tbsp balsamic vinegar; 1/2 tsp dried thyme

Introduces a sweet and tangy complexity with a herbal finish.

122 minutes4 servings

Method

Heat oil in a pot, brown beef on all sides; set aside.
Sauté onion, garlic, carrot, and celery until softened.
Add beef, wine, stock, thyme, salt, and pepper; bring to a boil.
Insert_before 3: during preparation, add balsamic vinegar and thyme to the stew ingredients.
Simmer for 1.5 hours, then add potatoes and cook for 20 minutes.
For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.

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