Classic red-wine beef stew with carrots, onions and potatoes, slowly simmered until tender.
Old-Fashioned Beef Stew
Classic red-wine beef stew with carrots, onions and potatoes, slowly simmered until tender.
Ingredients
- 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
- 3 1/2 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 teaspoons salt
Instructions
- Combine flour and pepper in a bowl, add beef and toss to coat. Heat 3 teaspoons oil in a large pot. Brown beef a few pieces at a time, about 5 minutes per batch, adding more oil as needed.
- Remove beef. Add vinegar and wine to the pot and cook over medium-high heat, scraping up browned bits. Add beef, broth and bay leaves. Bring to a boil, then reduce to a slow simmer.
- Cover and cook, skimming broth occasionally, until beef is tender, about 1 1/2 hours. Add onions and carrots and simmer covered 10 minutes. Add potatoes and simmer about 30 minutes more, until vegetables are tender. Add broth or water if dry. Season with salt and pepper to taste.
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Source: NYT Cooking / Molly O'Neill