Old-Fashioned Beef Stew Recipe

This hearty beef stew is perfect for a chilly weekend. It brings together beef, onion, carrots, potatoes, and red wine in a warm combination. If you have many guests, you can easily double or triple this recipe.

Ingredients

Yield: 4 servings

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

Step 1

In a bowl, mix flour and pepper. Add the beef and toss to coat evenly. Heat 3 teaspoons of oil in a large pot. Add the beef in batches; avoid overcrowding. Cook until the beef is browned on all sides, about 5 minutes per batch, adding oil as necessary.

Step 2

Remove the beef and pour in the vinegar and red wine. Cook over medium-high heat while scraping the bottom of the pot with a wooden spoon to release browned bits. Return the beef to the pot, then add the beef broth and bay leaves. Bring to a boil and then reduce the heat to a slow simmer.

Step 3

Cover and simmer, skimming the broth as needed, until the beef is tender, about 1½ hours. Add onions and carrots, then cover and simmer for an additional 10 minutes. Add potatoes and continue to simmer until all vegetables are tender, about 30 minutes more. If the stew appears dry, add broth or water. Season with salt and pepper. Serve in 4 bowls, ladling the stew evenly among them.

Earlier, SSP told how to make caramel apple pie.