Wintertime is right around the corner, which means it’s the perfect time for beef stew! We recently came across this Old-Fashioned Beef Stew recipe that we had to share with our Genuine Food family. Let us know what you think!
- 1/4 Cup All-Purpose Flour
- 1/4 Teaspoon freshly ground pepper
- 1lb Beef Stewing Meat, trimmed and cut into inch cubes
- 5 Teaspoons vegetable oil
- 1 Cup of Red Wine
- 1/2 Cup of Beef Broth, homemade or low-sodium canned
- 2 Bay Leaves
- 1 Medium Onion, peeled & chopped
- 5 Medium Carrots, peeled and cut into 1/4-inch rounds
- 2 Large Baking Potatoes, peeled & cut into 3/4-inch cubes
- 2 Teaspoons Salt
- 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, skimming broth 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.