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Classic Beef Stew

Source of Recipe


Sunset, November 1987






List of Ingredients



• 2 lbs. fat-trimmed boned beef chuck (or other cut suitable for stewing)
  
• 1/2 cup all-purpose flour
  
• 3 to 5 Tbsp vegetable oil
  
• 1 onion, peeled and sliced
  
• 3 cloves garlic, peeled and minced
  
• 2 bay leaves
  
• 1 Tbsp lemon juice
  
• 1 tsp Worcestershire
  
• 1 tsp salt
  
• 1 tsp sugar
  
• 1 tsp paprika
  
• 1/2 tsp pepper
  
• 1/4 tsp ground cloves or ground allspice
  
• 2 cups dry red wine
  
• 1 can (14 ounces) fat-skimmed beef broth
  
• 1 lb. thin-skinned potatoes, scrubbed and cut into 3/4-inch chunks
  
• 3/4 lb. carrots, peeled and thinly sliced crosswise
  
• 3 stalks celery, rinsed and thinly sliced
  
• 8 ounces small boiling onions, peeled
  






Instructions



1. Rinse beef and pat dry; cut into 1-1/2- to 2-inch chunks. Put flour in a paper bag. Add beef and shake to coat with flour.
   
   
2. Pour 3 tablespoons oil into a 5- to 6-quart Dutch oven over medium-high heat. When hot, add half the meat; turn pieces as necessary until well-browned on all sides, 8 to 10 minutes total. Transfer to a bowl.
   
   
3. If pan is dry, add 1 to 2 more tablespoons oil. Add remaining beef and any extra flour in bag; repeat to brown pieces on all sides. Return all meat and juices to pan.
   
   
4. Add sliced onion, minced garlic, bay leaves, lemon juice, Worcestershire, salt, sugar, paprika, pepper, ground cloves, wine and broth to pan. Stir often, scraping up browned bits, until mixture is simmering. Cover pan tightly, reduce heat to low, and simmer, stirring occasionally, until beef is tender when pierced, 1-1/2 to 1-3/4 hours.
   
   
5. Add potatoes, carrots, celery and boiling onions to pan. Continue cooking, covered, until vegetables are tender when pierced, 25 to 30 minutes longer.
   
   Makes 6 servings.