Traditional Beef Stew

 

Traditional Beef Stew

(6-8 servings)

 

Ingredients:

2 lb. Beef Stew Meat (see notes)

1 tsp. Salt

½ tsp. Black Pepper

¼ cup All-Purpose Flour

3 tbsp. Olive Oil, divided

1 large Onion, cut into 1-inch chunks

2 cloves Fresh Garlic, minced

2 tbsp. Red Wine Vinegar

¼ cup Tomato Paste

2 cups Dry Red Wine

3 cups Beef Broth

1 tbsp. Worcestershire Sauce

1 cup Water

2 Bay Leaves

1 tbsp. Herbs de Provence

5 medium Carrots, peeled and cut into 1-inch Chunks

1 lb. Baby Potatoes, halved

Garnish Fresh Parsley, chopped

Directions:

In a large bowl, whisk together the salt, pepper and flour.  Now add the beef pieces and toss to coat evenly.  In a large Dutch oven over medium-high heat, add 1 tablespoon oil.  When warmed, add 1/3 of meat and cook browning all sides (about 5 minutes).  Remove meat when done and repeat the process 2 more times.  Set meat aside.  In the same pot, add onion, garlic, red wine vinegar and tomato paste.  Cook about 5 minutes.  Scrape bottom of pot to remove brown bits.  Add meat back to pot along with wine, beef broth, Worcestershire sauce, water, bay leaves and herbs de provence.  Stir the mixture to again loosen brown bits from the bottom of the pot and bring to a boil.  Reduce heat to a slow simmer, cover pot with lid and cook until beef is tender (about 1-1½ hours).  Make sure to skim fat from the broth while cooking.  Add carrots and simmer 10minutes.  Add potatoes and simmer another 30 minutes or until vegetables are tender.  If stew becomes dry, add more water or broth.  Taste and adjust seasoning if needed and serve, topping with fresh parsley.

Notes:              You can buy already cut-up beef stew meat or buy a chuck roast and cut it up yourself.  If you do cut it up, cut into 1 to 1½ inch pieces.

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