Beef Stew

2 hrs 15 min4 servings

Tender braised beef with root vegetables in a rich wine and broth base, simmered until melt-in-mouth.

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30 g all-purpose flour	Toss beef with flour & pepper	Brown beef in oil, 5 min per batch	Remove beef, deglaze with vinegar & wine	Return beef, add broth & bay leaves; simmer 1 hr 30 min	Add onion & carrots, simmer 10 min	Add potatoes, simmer 30 min until tender	Season with salt & pepper, ladle & serve
¼ teaspoon freshly ground pepper
450 g beef stewing meat, trimmed and cut into 1-inch cubes
25 ml vegetable oil
30 ml red wine vinegar
240 ml red wine
840 ml beef broth, homemade or low-sodium canned
2 bay leaves
1 medium onion, peeled and chopped
5 medium carrots, peeled and cut into ¼-inch rounds
2 large baking potatoes, peeled and cut into ¾-inch cubes
2 teaspoons salt

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