Old-Fashioned Beef Stew
Ingredients
- 0.3 cup all-purpose flour
- 0.3 tsp freshly ground pepper
- 1 lb beef stewing meat, trimmed and cut into 1-inch cubes
- 5 tsp vegetable oil
- 2 tbsp red wine vinegar
- 1 cup red wine
- 3 0.5 cup beef broth, low-sodium
- 2 bay leaves
- 1 medium onion, peeled and chopped
- 5 medium carrots, peeled and cut into 1/4-inch rounds
- 2 large baking potatoes, peeled and cut into 3/4-inch cubes
- 2 tsp salt
Instructions
- 1
Combine the flour and pepper in a bowl, add the beef and toss to coat well.
- 2
Heat 3 teaspoons of oil in a large pot. Add the beef a few pieces at a time without overcrowding. Cook, turning the pieces until browned on all sides, about 5 minutes per batch. Add more oil as needed between batches.
- 3
Remove the beef from the pot and add the vinegar and wine. Cook over medium-high heat, scraping the pan with a wooden spoon to loosen any browned bits.
- 4
Add the beef, broth, and bay leaves. Bring to a boil, then reduce to a slow simmer.
- 5
Cover and cook, skimming broth from time to time, until the beef is tender, about 1½ hours.
- 6
Add the onions and carrots and simmer, covered, for 10 minutes.
- 7
Add the potatoes and simmer until vegetables are tender, about 30 minutes more. Add broth or water if the stew is dry.
- 8
Season with salt and pepper to taste. Remove bay leaves, ladle among 4 bowls and serve.