Balsamic Beef Stew with Baked Russet Potatoes


Balsamic beef stew is comforting and hearty with a special touch. Adding in the balsamic vinegar makes this dish better than your average stew. The recipe inspiration came from a Williams-Sonoma  catalogue. Tucked within gorgeous pages of pots, pans, and kitchenware was this recipe. If you love balsamic vinegar this one is for you. I added a little bit more vinegar than the original recipe calls for.

Credit: © 2016 Crown Media United States, LLC | Photo: Alexx Henry Studios, LLC / jeremy lee

Credit: © 2016 Crown Media United States, LLC | Photo: Alexx Henry Studios, LLC / jeremy lee

Credit: © 2016 Crown Media United States, LLC | Photo: Alexx Henry Studios, LLC / jeremy lee

Credit: © 2016 Crown Media United States, LLC | Photo: Alexx Henry Studios, LLC / jeremy lee

I like to serve this dish over large baked russet potatoes instead of putting chunks in the stew. It is the perfect way to sop up all of that delicious broth that you won’t be able to get enough of. This is essentially a one pot meal because it is filling enough on it’s own. I hope it becomes one of your cold night go to’s!

Balsamic Beef Stew with Baked Russet Potatoes

The addition of balsamic vinegar makes this stew extra special. Served over a fluffy baked potato, this is a hearty meal for a cold night.


  • 2 lb boneless beef chuck, trimmed and cut into 1 1/2 inch cubes

  • 1/3 c flour

  • 1/2 Tbsp kosher salt (plus more for taste)

  • 1/2 Tbsp black pepper

  • 3 Tbsp olive oil

  • 1 large red onion, sliced

  • 2 bay leaves, whole

  • 1 1/2 c red wine (I used a cabernet)

  • 2 c beef broth

  • 3 large carrots, peeled & cut into 1 inch thick pieces

  • 4 Tbsp balsamic vinegar

  • 4 large russet potatoes, scrubbed clean


  1. In a shallow bowl combine the flour, salt, and pepper. Pat beef chuck dry with a paper towel and discard paper towel

  2. Heat 2 tbsp of olive oil in a dutch oven or heavy pot over medium-high heat.

  3. Dredge the pieces of beef in the flour mixture. Shaking the excess off before you add the pieces to the pot of warmed oil. Work in batches to avoid crowding, keeping one single layer.

  4. Cook, turning the pieces as they brown on all sides, about 6-8 minutes. Transfer the meat to a plate and reserve. If the meat starts really burning adjust your heat and add a little more olive oil if necessary.

  5. Once you are done browning the meat add the onions to the pan. Saute the onions in the drippings until they soften and start turning a golden brown color, about 6 minutes.

  6. Then add in the wine, scraping up any brown bits from the bottom of the pan.

  7. Add in the broth, bay leaf, and stir.


  1. Add the meat back to the pot, along with any drippings from the plate.

  2. Bring to a simmer and reduce the heat to low. Cover and braise until the meat is fork tender, about 2 hours. Periodically check the pot and give it a stir.

  3. After 2 hours, add the carrots to the pot. Re-cover and let braise another 30 minutes, until carrots are tender.

  4. After 30 minutes season the stew with salt and pepper according to your taste. Discard the bay leaves. Then stir in vinegar. Let it simmer together another 5 minutes.

  5. Spoon over the open baked potatoes and serve!

oven baked potatoes

  1. Preheat the oven to 425 degrees.

  2. Pierce each potato with a fork about 4-6 times. Rub the potatoes with olive oil, sprinkle them with salt and pepper.

  3. Wrap each potato in foil. Then place onto a baking sheet. Place the baking sheet in the oven for 45-60 minutes. You know the potatoes are done when you can stick a fork into them easily.

  4. Unwrap each potato and place each one in a shallow bowl or plate. Cut each potato in half. Using a fork loosen some the potato inside. Almost like you are fluffing it a bit! Then add your stew on top!