Serve the stew sprinkled with parsley. Once the stew has cooled, place it in an airtight container and store in the freezer ...

Start by preheating your oven to 350°. On a stove top, combine balsamic vinegar, flour and beef chuck (cut into 1 ½-inch cubes) in a 5-quart Dutch oven. Season with salt and pepper and mix thoroughly.