Old-Fashioned Beef Stew
This stick-to-your-ribs stew is the ideal dinner for a chilly weekend. Beef, onion, carrots, potatoes, and red wine come together in harmony.
Servings: 8
Equipment
- 1 Medium bowl
- 1 Dutch oven
Ingredients
- 1/2 cup Flour
- 1/2 tsp Ground black pepper
- 2 lbs Beef stewing meat, 1" cubes
- 2-1/2 Tbsp Olive oil
- 4 Tbsp Red wine vinegar
- 2 cups Red wine
- 42 oz Beef broth 7 cups
- 4 ea Bay leaves
- 2 ea Onions, chopped
- 10 ea Carrots, 1/4" rounds
- 4 ea Potatoes, 3/4" cubes
- 3 tsp Salt
Instructions
- Combine the flour and pepper in a bowl, add the beef, and toss to coat well.1/2 cup Flour, 1/2 tsp Ground black pepper
- Heat the oil in the Dutch oven. 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.2 lbs Beef stewing meat, 1" cubes, 2-1/2 Tbsp Olive oil
- 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 Tbsp Red wine vinegar, 2 cups Red wine
- Add the beef, beef broth, and bay leaves. Bring to a boil, then reduce to a slow simmer. Cover and cook, skimming broth from time to time, until the beef is tender, about 1½ hours.42 oz Beef broth, 4 ea Bay leaves
- Add the onions and carrots and simmer, covered, for 10 minutes.2 ea Onions, chopped, 10 ea Carrots, 1/4" rounds
- Add the potatoes and simmer until vegetables are tender, about 30 minutes more.4 ea Potatoes, 3/4" cubes, 3 tsp Salt
- Add broth or water if the stew is dry. Season with salt and pepper to taste.