Old-Fashioned Beef Stew

Name: Old-Fashioned Beef Stew
Total time: 9900 s
Yield: 5 servings
Cuisine: American
Ingredients: 1/4 cup all-purpose flour; 1/4 teaspoon freshly ground pepper; 1 pound beef stewing meat, trimmed and cut into inch cubes; 5 teaspoons vegetable oil; 1 medium onion, peeled and chopped; 10 ounces mushrooms, quartered; 2 celery stalks, sliced; 5 medium carrots, peeled and cut into ¼-inch rounds; 2 tablespoons red wine vinegar; 1 1/2 cups red wine; 3 cups beef broth, homemade or low-sodium canned; 2 teaspoons herbs de Provence; 1 tablespoon Worcestershire sauce; 1 couple of Parmesan cheese rinds, if available; 2 bay leaves; 2 large baking potatoes, peeled and cut into 1/2-inch cubes; 2 teaspoons salt

Ricardo @tallcook

Manhattan, New York, United States

This classic stew is the ideal project for a chilly weekend. Beef, onion, carrots, mushrooms, potatoes and red wine come together in cozy harmony. If you are feeding a crowd, good news: It doubles (or triples) beautifully.

#GlobalApron

Ricardo @tallcook

Manhattan, New York, United States

Saved

Ingredients

2 hours 45 minutes

5 servings

1/4 cupall-purpose flour
1/4 teaspoonfreshly ground pepper
1 poundbeef stewing meat, trimmed and cut into inch cubes
5 teaspoonsvegetable oil
1medium onion, peeled and chopped
10 ouncesmushrooms, quartered
2celery stalks, sliced
5medium carrots, peeled and cut into ¼-inch rounds
2 tablespoonsred wine vinegar
1 1/2 cupsred wine
3 cupsbeef broth, homemade or low-sodium canned
2 teaspoonsherbs de Provence
1 tablespoonWorcestershire sauce
1couple of Parmesan cheese rinds, if available
2bay leaves
2large baking potatoes, peeled and cut into 1/2-inch cubes
2 teaspoonssalt

Saved

Steps

2 hours 45 minutes

1

Combine the flour and pepper in a bag or 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; do not overcrowd.
2

Remove the beef from the pot. Add onions and cook for 4 minutes, stirring with wooden spoon and trying to loosen any browned bits.
3

Add celery and mushrooms and cook for 5 minutes. Add carrots and cook for 3 minutes. Add the vinegar and wine. Cook over medium-high heat for 3 minutes, scraping the pan with a wooden spoon to loosen any browned bits.
4

Add the beef, beef broth, herbs de Provence, Worcestershire sauce, cheese rinds (if using) and bay leaves. Bring to a boil, then reduce to a slow simmer. Cover and cook, skimming broth from time to time, about 1/2 hour.
5

Add the potatoes and simmer 1 and 1/2 hours. Add broth or water if the stew is dry. Season with salt and pepper to taste. Ladle among 4 bowls and serve.