Apple Cider Beef Stew

Apple Cider Beef Stew
3 lbs. beef chuck, cut into 2- inch cubes
Salt and pepper
All-purpose flour
3 Tbsp. olive oil
1 large onion, diced
3 medium carrots, peeled and diced
3-4 garlic cloves
2 bay leaves
1 tsp. cinnamon
Pinch crushed red pepper
2 cups apple cider
1 cup red wine
1 cup vegetable or beef stock
2 Tbsp. balsamic vinegar
4-5 medium yukon gold potatoes, peeled and cut into 1-inch pieces
Salt and pepper to taste

Preheat the oven to 300 degrees.

Sprinkle salt and freshly ground pepper liberally over beef. Cover beef in light coating of flour.

Heat two tablespoons olive oil in a Dutch oven or other large oven-safe pot. Brown meat on all sides and then remove from pot and set aside on a dish.

Add another tablespoon of olive oil and sauté onions, carrots and garlic cloves, scraping the brown bits from the bottom of the pan. Add cinnamon, bay leaves and pinch of red pepper flakes, continuing to stir. Sauté vegetables until translucent.

Add apple cider, red wine, stock and balsamic vinegar and let come to simmer. Add salt and pepper. Place beef back into the pot, stir and cover cooking for two hours in preheated oven.

At the two-hour mark, add the potatoes. Taste the stew, and add more salt and pepper if necessary. Put stew back into the oven for another 45 minutes.

Serve with rice or noodles.