This Winter Beef Stew is far superior to any beef stew I have ever had. The chunks of beef are braised with red wine, balsamic vinegar, fresh herbs, and large pieces of carrots and celery. After two and a half hours in the oven, the beef and cooking liquid is full of flavor and lovely aromatics. I pour everything through a colander and reserve the juice and beef.
The carrots and potatoes are cooked in the stew during the last hour. I prefer this because the carrots retain their sweetness. If you can stand it, make this the day before because this stew gets better and better the longer it sits.