Balsamic Beef Stew

This recipe is in a Williams Sonoma cookbook I have. I am going to try it next week and will report back. Just reading it made my mouth water. The recipe is written for the stove top but I am going to try it in the crockpot. I can't do dinner at 9pm! That's almost bedtime.

3 tbsp. flour
Salt and freshly ground pepper
2lb. boneless beef chuck roast, trimmed of excess fat and cut into 1 1/2-inch pieces
2 tbsp canola oil
1 large red onion sliced
2 bay leaves
1 C. full bodied red wine
2 C. beef broth
1lb. red or Yukon gold potatoes
3 large, peeled carrots, cut into 1-inch chunks
2 tbsp. balsamic vinegar

In a resealable plastic bag, combine the flour and 1/2 tsp. each salt and pepper. Add the beef, seal the bag and seal to coat the beef with the seasoned flour. In a heavy pot or Dutch oven, over medium high heat, warm the oil. Working in batches, if needed, to avoid crowding, remove the beef from the bag, shaking off the excess flour and add to the pot in a single layer. Cook, turning as needed, until browned on all sides, 6-8 minutes total. Using a slotted spoon, transfer the meat to a plaate. Add the onion to the drippings in the pan and saute over medium heat, until golden, about 5 minutes. Stir in the bay leaves, wine and broth.

Return the meat and the juices from the plate to the pot. Bring to a simmer, then reduce the heat to low. Cover and braise untul the meat is nearly fork-tender 1 1/2 to 2 hours. Add the potatoes and carrots, re-cover, and continue to braise until vegetables are tender, about 30 minutes more.

Season the stew with salt and pepper. Remove and discard the bay leaves. Stir in the vinegar. Divide among individual shallow bowls and serve.

Crockpot adaptation: Brown the meat as noted above, then transfer to crockpot. Add remaining ingredients except vinegar. Cook on low 6-8 hours or until meat and veggies are fork tender. Add vinegar and salt and pepper to taste. Serve.