Beef Stew- Personal Size

·       ½ Pound Beef Chuck, Cubed

·       1 t Black Pepper

·       1 t Salt

·       2 T Olive Oil

·       5 Cloves Garlic

·       ½ Yellow Onion

·       2 T Balsamic Vinegar

·       1 T Tomato Paste

·       ¼ C Flour

·       3 C Water

·       3 C Beef or Chicken Stock

·       1 Jalapeno, Seeded

·       2 Bay Leaves

·       1 Potato

1.      Pat the beef dry and season with salt and pepper.

2.      Add olive oil to a hot Dutch oven. Sear meat on all sides, until browned.

3.      Remove meat from the Dutch oven onto a plate.

4.      Add garlic, onions, tomato paste and balsamic vinegar to the Dutch oven. Mix and deglaze the pot, scraping with a large spoon.

5.      Add beef back to the Dutch oven, along with flour. Mix until the white of the flour is gone.

6.      Add the water, stock, jalapeno and bay leaf. Scrape the bottom of the Dutch oven with a spoon.

7.      Preheat oven to 325 F. Bring the Dutch oven to a boil.

8.      Cover and transfer to the oven. Cook for 2 hours.

9.      Cube the potato and add to the pot. Cook for 1 more hour.