Old-Fashioned Beef Stew
Ingredients
¼ cup all-purpose flour
¼ teaspoon freshly ground pepper
1 pound beef stewing meat, trimmed and cut into inch cubes
5 teaspoons vegetable oil
2 tablespoons red wine vinegar
1 cup red wine
3½ cups beef broth, homemade or low-sodium canned
2 bay leaves
1 1/2 tablespoons of herbs de Provence
1 medium onion, peeled and chopped
5 medium carrots, peeled and cut into ¼-inch rounds
2 large baking potatoes, peeled and cut into ¾-inch cubes
2 teaspoons salt
Maybe 1 tbsp WorstChesterSauce?
Directions
- Season the meat with salt and pepper and 1/2 tablespoon of herbs de Provence. Combine the flour with more salt and pepper in a bowl, add the beef and toss to coat well. Heat 3 teaspoons of the oil in a large pot. Add the beef a few pieces at a time; do not overcrowd. Cook, turning the pieces until beef is browned on all sides, about 5 minutes per batch; add more oil as needed between batches.
- Add more oil as necessary and saute the onions.
- Add the vinegar, wine and tomato paste. Cook over medium-high heat, scraping the pan with a wooden spoon to loosen any browned bits. Add the beef, beef broth and bay leaves. Bring to a boil, then reduce to a slow simmer.
- Cover and cook until the beef is tender, about 1½ hours. Add the carrots and simmer, covered, for 10 minutes. Add the potatoes and simmer until vegetables are tender, about 30 minutes more. Add broth or water if the stew is dry. Season with salt and pepper to taste.
Notes
- adapted from New York Times