This classic beef stew is the ideal cooking project for a chilly day like today. Beef, onion, carrots, potatoes and red wine come together in beautiful harmony. If you are feeding a crowd, good news: It doubles (or triples) easily.
Old-Fashioned Beef Stew
- ¼ cup of all-purpose flour
- ¼ teaspoon of freshly ground pepper
- 1 pound of beef stewing meat, trimmed and cut into inch cubes
- 5 teaspoons of vegetable oil
- 2 tablespoons of red wine vinegar
- 1 cup of red wine
- 3 ½ cups of beef broth, homemade or low-sodium canned
- 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
- salt and pepper for seasoning
Combine the flour 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.
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. Add the beef, beef broth and bay leaves. Bring to a boil, then reduce to a slow simmer.
Cover and cook, stirring from time to time, until the beef is tender, about 1 1/2 hours. Add the onions and 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. Ladle among 4 bowls and serve.