1 1/2-2lbs. stew-cut beef, cubed
1/4 yellow onion, diced
4 cloves garlic, minced
3 sprigs fresh or about 2tbs. dried rosemary
3c. beef broth
6 red potatoes, washed & diced
3 carrots, peeled & chopped
2tbs. balsamic vinegar
sea salt & black pepper
I'm not actually sure where this recipe came from, but I know it didn't start out being mine, so if you can claim it as your orphan I will happily give credit. It's a great, simple and hearty stew that you can start and forget about while it cooks. I would recommend using fresh rosemary on the stalk so the leaves can be avoided while eating, but the dried rosemary won't ruin the texture if that's what's on hand.
Using a large saucepan, start by browning the beef in olive oil over medium-high heat 2 minutes on each side. Lower the temperature to medium and add the onion; once it's translucent and fragrant, add the garlic. Pour in some of the beef broth and scrape around the pot in order to de-glaze it (a technique I'd never heard of before making this), then add the rest of the liquids, veggies, pepper and salt. Lower the heat further to low, cover and let cook an hour and a half. Check on the stew and add more water or stock if necessary, then let cook another half hour.