- Preheat oven to 325°F with rack in middle.
- Pat beef dry and season salt and pepper. Dredge the beef in the flour with a large bowl.
- In a large Dutch oven or heavy pot, heat 1 tablespoon of oil over medium-high heat until hot and shimmering. Brown meat in 3 batches, turning with tongs, about 5-8 minutes per batch, adding one tablespoon more oil for each batch.
- Transfer meat to a large plate and set aside.
- Add onions, garlic and balsamic vinegar; cook, stirring with a wooden spoon to scrape brown bits from bottom of pan, about 5 minutes.
- Add tomato paste and cook a few minutes more. Add beef with juices back to pan and sprinkle with flour; stir with wooden spoon until flour is dissolved, 1-2 minutes.
- Add beef broth, water, bay leaf, thyme, and sugar; stir with wooden spoon to loosen any brown bits from bottom of pan and bring to a boil.
- Cover pot with lid, transfer to preheated oven and braise for 2 hours.
- Remove pot from oven and add carrots and potatoes. Cover and place back in oven for 50-60 minutes more, or until vegetables are cooked and meat is very tender.
- Taste and adjust seasoning (if necessary) and garnish with fresh parsley.
© 2015-2016 Molson Coors Canada, for more beer and food pairings, visit www.brewsandbites.ca.
Suggested Pairings: Match this stew with a robust style brown ale, porter or stout. We feel cozy just thinking about it.
What beer did you pair with this recipe? Let us know using the hashtag #CheersCanada.