When we experienced blizzard warnings earlier this week I
thought it sounded like beef stew weather.

I browned 2 lb. of beef in a little olive oil and added it
to 2 cups beef broth and a generous cup or two of red wine
in a heavy kettle. Next I browned a large chopped onion
(maybe 1 1/2 cups) and about half of a bunch of chopped
celery and a couple of cloves of minced garlic. That was
added to the kettle with the drained contents of a can of
chopped tomatoes and five large carrots, chopped. I added
salt, fresh ground black pepper, a bay leaf, and various
pinches of thyme, marjoram and basil.

After a few hours of simmering it tasted good but needed
something. I added a few more herbs, tasted, than added a
glug (maybe 1 or 2 Tbsp) of balsamic vinegar. Wow, what a
difference that made. It perked up the flavor tremendously
while not adding any particular flavor if its own.

I served it with home made corn muffins and it must have
been good because my husband had two servings and our son
who was staying overnight had three. It was even better at
lunch the next day.

gloria p