Beef Stew
, Serves 4
A classic beef stew; floured beef browned, then simmered in red wine and broth with carrots and potatoes.
| 30 g all-purpose flour | Toss beef in flour & pepper | Brown in batches, 5 min each | Deglaze with vinegar & wine | Add broth & bay, boil, then simmer | Cover, simmer 1 1/2 hrs | Add onion & carrots, simmer 10 min | Add potatoes, simmer 30 min | Season with salt & pepper, serve |
| 1/4 tsp freshly ground pepper | ||||||||
| 450 g beef stewing meat, trimmed, cut into 1-inch / 2.5 cm cubes | ||||||||
| 3 tsp vegetable oil (for browning) | ||||||||
| 2 tsp vegetable oil (between batches, as needed) | ||||||||
| 2 tbsp red wine vinegar | ||||||||
| 240 ml red wine | ||||||||
| 830 ml beef broth, homemade or low-sodium | ||||||||
| 2 bay leaves | ||||||||
| 1 medium onion, peeled and chopped | ||||||||
| 5 medium carrots, peeled, cut into 1/4-inch / 6 mm rounds | ||||||||
| 2 large baking potatoes, peeled, cut into 3/4-inch / 2 cm cubes | ||||||||
| 2 tsp salt |
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