Old-Fashioned Beef Stew

Prep 15 min · Cook 2 hrs 15 min · Serves 4 · Original recipe

🧾 Ingredients

Produce

• 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

Proteins

• 1 pound #beef stewing meat, trimmed and cut into inch cubes

Pantry & Dry Goods

• 1/4 cup all-purpose flour
• 5 teaspoons vegetable oil
• 2 tablespoons red wine vinegar
• 1 cup #red-wine
• 3 1/2 cups beef broth
• 2 bay leaves

Spices & Seasonings

• 1/4 teaspoon freshly ground pepper
• 2 teaspoons salt

🔪 Instructions

1. Combine the flour and pepper in a bowl, add the beef and toss to coat well. Heat 3 teaspoons of the oil in a large pot. Add the beef a few pieces at a time (don't overcrowd). Cook, turning the pieces until browned on all sides, about 5 minutes per batch. Add more oil as needed between batches.
2. Remove the beef from the pot and add the vinegar and wine. Cook over medium-high heat, scraping the pan with a wooden spoon to loosen any browned bits. Add the beef, beef broth and bay leaves. Bring to a boil, then reduce to a slow simmer.
3. Cover and cook, skimming broth from time to time, until the beef is tender, about 1 1/2 hours. Add the onions and carrots and simmer, covered, for 10 minutes. Add the potatoes and simmer until vegetables are tender, about 30 minutes more. Add broth or water if the stew is dry. Season with salt and pepper to taste.

🍽️ Nutrition

• 494 calories per serving
• Fat: 12g | Carbs: 54g | Fiber: 5g | Protein: 35g | Sodium: 1604mg

📝 Notes

• Popular community suggestions: add herbes de Provence, tomato paste, thyme, Worcestershire sauce, and peas. Caramelize the onions before adding. Use chuck roast cut into cubes instead of pre-cut stew meat for better flavor.