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Old-Fashioned Beef Stew #2




Source of Recipe


Donna


Recipe Introduction


This is the classic recipe with beef braised in a red-wine and beef broth.
Serve it straight up or ladle it over noodles, soft polenta, or rice.


List of Ingredients





1/4 cup all-purpose flour
1/4 teaspoon freshly ground pepper, plus more to taste
1 pound beef stewing meat, trimmed and cut into 1-inch pieces
5 teaspoons vegetable oil
2 tablespoons red-wine vinegar
1 cup red wine
3-1/2 cups homemade beef broth or low-sodium canned broth
2 bay leaves
1 medium onion, peeled and chopped
5 medium carrots, peeled and cut into 1/4-inch round
2 large baking potatoes, peeled and cut into 3/4-inch cubes
2 teaspoons kosher
salt, pepper to taste


Recipe




1. Combine the flour and pepper in a medium bowl, add the beef, and toss to coat well. Heat 3 teaspoons of the oil in a large pot over medium-high heat. Working in batches, add the beef to the pot a few pieces at a time. Cook, turning the beef when browned on the bottom, until pieces are browned on all sides, about 5 minutes. Add more oil as needed between batches.

2. Remove the last batch of 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. Put the beef back in the pot. Add the broth and bay leaves. Bring to a slow simmer.

3. Cover and cook, skimming the broth from time to time, until the beef is tender, about 1-1/2 hours. Add the onion and carrots and simmer, covered, for 10 minutes. Add the potatoes and simmer until the vegetables are tender, about 30 minutes more. Season with the salt and pepper. Remove and discard the bay leaves. Ladle into four bowls and serve.