This classic stew is ideal for weeknights and is great for freezing. If you’re feeding a crowd this recipe doubles or triples nicely.
1/4 Cup Unbleached Flour
1/2 Teaspoon Freshly Ground Pepper
1 Pound Beef Stewing Meat (Cut Into Cubes)
6 Tablespoons Olive Oil
2 Tablespoons Red Wine Vinegar
1 Cup Red Wine
3 1/2 Cups Beef Broth
2 Bay Leaves
1 Medium Onion (Chopped)
5 Medium Carrots (Cut Into Rounds)
2 Large Baking Potatoes (Cubed)
2 Teaspoons Kosher Salt
In medium-size bowl combine flour and pepper. Add beef and toss well to coat.
In large-size pot add 3 teaspoons olive oil and turn heat to medium-high. Add beef a few pieces at a time. Try not to overcrowd. Cook 5 minutes per batch until beef is browned on all sides. Add more oil as needed between batches.
Remove beef from pot and add vinegar and wine. Cook over a medium-high heat, scraping pan to loosen any browned bits. Add beef, beef broth, and bay leaves. Bring to boil and then reduce to slow simmer.
Cover pot with lid and cook 90 minutes until beef is tender. Add onions and carrots. Cover and cook 10 minutes. Add potatoes and simmer 30 minutes until vegetables are nice and tender. Add broth or water if stew is dry. Season with kosher salt.
Ladle into bowls and serve.
Prep Time: 20 Minutes
Cook Time: 150 Minutes
Total Time: 170 Minutes
“Work With What You Got!”
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