Classic Beef Stew
Favorite meals are favorites for good reason, and this is one everyone in my house seems to love. It's simple, satisfying, and fills the house with tantalizing aromas and the promise of something delicious. I'm not sure why the scent of a dinner cooking brings me such joy these days, but we'll take our joyful moments whenever they come with gratitude. A perfect project for this rainy, chilly early Spring weekend, it's also a forgiving recipe. Add and/or substitute any vegetables you have aging past their prime in the crisper, and use this as a basis for your own creations. We've added some chopped kale, some frozen peas, and served it on lightly buttered egg noodles because we're cooking for a hungry crowd, but honestly the potatoes give it enough body to eat just as is.
Classic Beef Stew
- 1/4 cup all-purpose flour, seasoned with salt and pepper
- 1 lb. beef stewing meat, trimmed and cut into 1" cubes
- 1/4 cup of vegetable oil
- 2 Tablespoons red wine vinegar (or balsamic vinegar)
- 1 1/2 cup of red wine
- 3 1/2 cups of beef broth (low sodium) or beef bullion cubes dissolve in hot water
- 2 bay leaves
- 3 sprigs of rosemary, oregano or thyme (if you have them)
- 2 stalks celery, chopped
- 1 onion, peeled and cut into chunks
- 4 carrots, peeled and cut into similar sized chunks
- 2 large baking potatoes, peeled and cut into similar sized chunks
- 2 Tablespoons tomato paste
- 2 teaspoons salt
- Freshly ground pepper to taste
- Put the flour, seasoned with salt and pepper into a bowl (or into a bag) large enough to hold the meat, and toss (or shake) to coat the meat on all sides.
- Heat 3 Tablespoons of the oil in a dutch oven or deep sided pot large enough to hold all the ingredients.
- Brown the meat in batches, over a medium heat, being sure to brown all sides. Add more oil in between batches if necessary, and take care not to burn the bottom of the pan.
- Remove the meat from the pan and add the onions, celery, and carrots, tossing to coat with oil, and cook, stirring until onions and celery start to soften.
- Add the tomato paste and cook, stirring, until the color changes from red to a rusty brown.
- Add the wine and vinegar, and deglaze the pan, being sure to scrape up the browned bits on the bottom with a large wooden spoon.
- Add beef broth, bay leaves, fresh herb sprigs if using, and the browned beef.
- Bring to a boil, then reduce to a simmer. Cook, covered, for about 1 1/2 hours, until the meat is tender.
- Add the potatoes and cook for another 30 minutes, adding water or broth if the stew seems dry.
- Add salt and pepper, and ladle into soup bowls or serve over lightly buttered egg noodles.
Leave a comment
Comments will be approved before showing up.