Stew Good

I got a recipe for this stew from the New York City version of Daily Candy about 2 years ago and still love to use it. It is super tasty, makes a ton (especially if you add a bag of frozen veggies) and you can pack it up into containers for lunch for the whole week. All of the money you save on lunch out can go to a holiday present for yourself!

Ingredients

• 2 tbsp. olive oil
• 2-3 large white onions, coarsely chopped
• 2 ½ lbs. beef chuck
• 3 cloves garlic, chopped
• 1 tbsp. salt
• 8 0z. tomato sauce
• balsamic vinegar
• red wine
• 1 bouillon cube (optional)

Directions

1. Saute onions in olive oil in a soup pot over a light flame until they are translucent. Add garlic and salt. 2. In the meantime, cube meat, removing fat. 3. Add meat to onions and saute on all sides until lightly browned. 4. Add a generous splash of balsamic. Let evaporate. Add a generous splash of red wine. Let evaporate. 5. Add tomato sauce, bouillon, and enough water to cover the meat. 6. Lower flame and let simmer for a few hours, until the meat is tender, adding water as needed but mostly just let it "stew". Get some good bread to dip in and enjoy!