Description
Experience the depth and richness of a classic slow-cooked beef stew without a drop of alcohol. This recipe uses a sophisticated reduction of balsamic vinegar, pomegranate molasses, and robust beef stock to achieve a dark, mahogany-colored gravy. Featuring tender beef chuck seared to perfection and hearty root vegetables, this dish provides the comfort of a traditional European stew in an entirely halal-friendly package.
Ingredients
2.5 lbs beef chuck roast, cut into 1.5-inch cubes
4 cups high-quality low-sodium beef stock
1/4 cup balsamic vinegar
2 tbsp pomegranate molasses
3 medium carrots, cut into chunks
1 cup pearl onions, peeled
2 tbsp tomato paste
3 tbsp all-purpose flour
4 sprigs fresh thyme
3 tbsp olive oil
Kosher salt and black pepper to taste
Instructions
Season the beef cubes liberally with salt and pepper.
Dredge the beef in flour until evenly coated.
Heat olive oil in a Dutch oven over medium-high heat.
Sear the beef in batches until a dark crust forms, then remove and set aside.
Stir in tomato paste and cook for 1 minute.
Deglaze the pot with balsamic vinegar, scraping up any browned bits.
Return the beef to the pot and add beef stock, pomegranate molasses, and fresh thyme.
Simmer on low heat or in a 300°F oven for 2.5 hours.
Add carrots and pearl onions.
Continue cooking for another 30-45 minutes until the vegetables and beef are tender.
Adjust seasoning before serving.
Notes
Ensure you sear the beef in small batches to avoid steaming the meat, which prevents proper browning. If you prefer a thicker gravy, smash a few of the cooked carrots into the sauce at the end of cooking. Store in an airtight container for up to 3 days.
- Prep Time: 20
- Cook Time: 180
- Category: Lunch
- Method: Stewing
- Cuisine: Classic European
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 6g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 8g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 42g
- Cholesterol: 115mg