Recipe Book

Old-Fashioned Beef Stew

Beef 165 min

Adapted from NYT Cooking (Molly O'Neill)

Ingredients

  • 1/4 cup 30 g all-purpose flour
  • 1/4 tsp black pepper
  • 1 lb 450 g beef stewing meat, trimmed and cut into 1-inch cubes
  • 5 tsp 25 ml vegetable oil
  • 2 tbsp 30 ml red wine vinegar
  • 1 cup 240 ml red wine
  • 3 1/2 cup 830 ml beef broth
  • 2 bay leaves
  • 1 onion, chopped
  • 5 carrots, sliced into rounds
  • 2 large baking potatoes, cubed
  • 2 tsp salt

Method

  1. Combine the flour and pepper in a bowl, add the beef, and toss to coat. Heat 3 tsp of the oil in a large pot. Cook the beef in batches until browned on all sides, about 5 minutes per batch, adding more oil as needed. Don't overcrowd the pot.
  2. Remove the beef and add the vinegar and wine to the pot. Cook over medium-high, scraping up the browned bits with a wooden spoon. Add the beef, beef broth, and bay leaves. Bring to a boil, then reduce to a slow simmer.
  3. Cover and cook, skimming the broth occasionally, until the beef is tender, about 1½ hours.
  4. Add the onions and carrots and simmer, covered, for 10 minutes.
  5. Add the potatoes and simmer until the vegetables are tender, about 30 more minutes. Add broth or water if the stew looks dry. Season with salt and pepper to taste.
  6. Ladle among 4 bowls and serve.

Notes