The sweet, tanginess of our 18 Year Traditional Balsamic Vinegar paired with this traditional recipe really transitions it into something elegant. It’s easy to make and pairs nicely with any red wine. Served with a piece of lightly buttered and toasted french bread or an Italian hunk of bread makes it easy to soak up the last drop!

Ingredients:

• 3 tablespoons Rocky Mountain Olive Oil Herbes de Provence Infused Olive Oil
• 1/2 cup Rocky Mountain Olive Oil 18 Year Traditional Balsamic Vinegar
• 1 4lb boneless chuck roast, trimmed (we suggest a cut from Mountain View Meat)
• 4 tablespoons flour or gluten-free all purpose flour, divided
• 2 tablespoons Grind Spice Co Sweetgrass Prairie Blend
• 1/2 cup red wine
• 32oz beef broth
• 1 small turnip
• 1 16 oz package baby carrots
• 1 teaspoon salt, divided

Preparation:

1. 1. Cut the beef into 2 inch pieces and pat with paper towels to absorb excess moisture. Combine 3 tablespoons of flour and 1 of tablespoon of Sweetgrass Prairie Blend in a bowl and toss the beef with flour mixture.
2. Heat the Herbs de Provence Olive Oil in a Dutch oven and cook the beef in batches stirring often. About 4 to 6 minutes or until brown. Remove the beef from the Dutch oven and add the 18 Year Traditional Balsamic, stirring to loosen particles from bottom of Dutch oven. Return beef to Dutch oven and add beef broth, 1 tablespoon of Sweetgrass Prarie Blend and 1/2 teaspoon of salt. Bring to a boil. Cover, reduce heat to low and cook stirring occasionally for 1 hour.
3. Peel the turnip and cut into 1 inch cubes.  Add the turnip and carrots to the stew. Cover and cook stirring occasionally for 1 to 1 1/2 hours, until meat is fork-tender.
4. Whisk together remaining 1 tablespoon of flour and 1/2 teaspoon of salt until blended, then whisk 1/2 cup hot broth into flour mixture until smooth. Add the flour mixture to the beef mixture in the Dutch oven and cook stirring often for about 20 minutes or until thickened.
5. Serve while hot with a delicious hunk of the Italian bread!