This classic stick-to-your-ribs stew is the ideal meal for a chilly weekend or Sunday dinner. It’s a hearty stew for any occasion but I mostly make it for when it’s chilly or to substitute chili night.
Beef, onion, carrots, potatoes, seasonings, and red wine come together in cozy harmony. If you are feeding a crowd, good news: it doubles (or triples) beautifully.
Servings: 4+
Time: 2 hours 30 minutes
Ingredients:
- 1/4 cup all-purpose flour
- 1/4 teaspoon freshly ground pepper
- 1 pound beef stewing meat, trimmed and cut into inch cubes
- 5 teaspoons vegetable oil
- 2 Tablespoons red wine vinegar
- 1 cup red wine
- 3 1/2 cups beef broth, homemade or low-sodium canned
- 2 bay leaves (if you know someone is allergic today leaves; you can leave them out)
- 1 medium onion, peeled and chopped
- 5 medium carrots, peeled and cut into 1/4-inch rounds
- 2 large baking potatoes, peeled and cut into 3/4- inch cubes
- 2 teaspoons salt
Directions:
Step 1:
- 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 sat 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.
Step 2:
- Remove the beef from the pot and add the vinegar and wine. Cook over medium-high hear, craping the pan with a wooden spoon to loosen any browned bits. Add the beef, beef broth, and bay leaves. Bring to a boil, the reduce to a slow simmer.
Step 3:
- Cover and cook, stirring 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.
Enjoy!
All the love,
Cheyenne
Break The Comfort Box! 