Name: Old-Fashioned Beef Stew
Ingredients: ¼ cup all-purpose flour; ¼ tsp. freshly ground pepper; 1-pound beef stewing meat, trimmed and cut into 1-inch cubes; 5 tsp. vegetable oil; 2 tbsp. red wine vinegar; 1 cup red wine; 3-½ cups beef broth, homemade or low-sodium canned; 2 bay leaves; 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 tsp. salt

Old-Fashioned Beef Stew

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Ingredients

¼ cup all-purpose flour
¼ tsp. freshly ground pepper
1-pound beef stewing meat, trimmed and cut into 1-inch cubes
5 tsp. vegetable oil
2 tbsp. red wine vinegar
1 cup red wine
3-½ cups beef broth, homemade or low-sodium canned
2 bay leaves
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 tsp. salt

Instructions

In a bowl, combine the flour and pepper; add the beef and toss to coat well.
In a large pot, heat 3 teaspoons of the oil.
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; reduce to a slow simmer.
Cover and cook, skimming broth from time to time, until the beef is tender; bout 1 1/2 hours.
Add the onions and carrots; 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.

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