How To Make
1
Preheat oven to 425F. Prepare a baking sheet with parchment paper.
2
In a large mixing bowl whisk together the flour, 1 tsp sea salt, and pepper until fully combined. Slice any large pieces of beef into bite size pieces and add to the bowl, then toss to evenly coat in the flour mixture. Spread the pieces of beef evenly on the prepared baking sheet and bake in preheated oven for 10 minutes to brown.
3
While the beef is searing, finely chop the onion and garlic. Add to a large oven-safe saucepan or Dutch oven along with the olive oil. Sauté the onion and garlic until just translucent, 2 to 3 minutes, then sprinkle with remaining sea salt, tarragon, and basil. Mix to combine and allow the mixture to sweat and just begin to brown, about 3 more minutes. Deglaze the pan with the balsamic vinegar, scraping any bits that may have stuck to the pan.
4
Reduce the oven temperature to 325F.
5
Add the beef to the pan along with any drippings from the baking sheet and mix to combine. Pour in the can of crushed tomatoes and bring to a slow boil.
6
Slice the roasted red peppers into long strips, removing any extra seeds that may be inside. Add them to the stew, stirring to combine. Cover the pan, and place in the oven. Roast for 60 minutes, then remove from the oven and stir. Roast an additional 30 minutes, until the beef is very tender, and the gravy is thick.
7
Serve immediately with a fresh country loaf or slices of sourdough.
8
Stew will store in an airtight container in the fridge for up to 4 days. Reheat in the oven or on the stove with an additional splash of water as it will thicken as it rests.
