Old-Fashioned Beef Stew

Name: Old-Fashioned Beef Stew
Prep time: 15 min
Cook time: 150 min
Total time: 165 min
Yield: 4 servings
Ingredients: 1/4 cup all-purpose flour; 1/4 tsp freshly ground pepper; 1 pound beef stewing meat trimmed and cut into inch cubes; 5 tsp vegetable oil; 2 tbsp red wine vinegar; 1 cup red wine; 3 1/2 cups beef broth; 2 whole bay leaves; 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; 2 tsp salt

2h 45m

Serves 4

cooking.nytimes.com

Old-Fashioned Beef Stew

cooking.nytimes.com

2h 45m

Serves 4

Directions

1Combine the flour and pepper in a bowl, add the beef and toss to coat well.
2Heat 3 teaspoons of the oil in a large pot. Add the beef a few pieces at a time; do not overcrowd. Cook, turning the pieces until beef is browned on all sides.
3Remove 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.
4Add the beef, beef broth and bay leaves. Bring to a boil, then reduce to a slow simmer.
5Cover and cook, skimming broth from time to time, until the beef is tender.
6Add the onions and carrots and simmer, covered.
7Add the potatoes and simmer until vegetables are tender.
8Add broth or water if the stew is dry. Season with salt and pepper to taste. Ladle among 4 bowls and serve.

Ingredients

1/4 cup all-purpose flour
1/4 tsp freshly ground pepper
1 pound beef stewing meat, trimmed and cut into inch cubes
5 tsp vegetable oil
2 tbsp red wine vinegar
1 cup red wine
3 1/2 cups beef broth
2 whole bay leaves
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
2 tsp salt

Equipment

bowllarge potwooden spoon

Tips

If feeding a crowd, this recipe doubles or triples beautifully.
It's important to cook stew slowly over low heat; high heat will cause the meat to tighten and toughen.
Leave a small gap when covering the pot to allow steam to escape.
Beef stew can be prepared in a slow cooker or crock pot for additional ease.
Accompaniments that soak up sauce like a crusty baguette or rice work well.
If the stew is dry, add more broth or water.

Old-Fashioned Beef Stew

2h 45m

Serves 4

cooking.nytimes.com

Old-Fashioned Beef Stew

cooking.nytimes.com

2h 45m

Serves 4

Directions

1Combine the flour and pepper in a bowl, add the beef and toss to coat well.
2Heat 3 teaspoons of the oil in a large pot. Add the beef a few pieces at a time; do not overcrowd. Cook, turning the pieces until beef is browned on all sides.
3Remove 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.
4Add the beef, beef broth and bay leaves. Bring to a boil, then reduce to a slow simmer.
5Cover and cook, skimming broth from time to time, until the beef is tender.
6Add the onions and carrots and simmer, covered.
7Add the potatoes and simmer until vegetables are tender.
8Add broth or water if the stew is dry. Season with salt and pepper to taste. Ladle among 4 bowls and serve.

Ingredients

1/4 cup all-purpose flour
1/4 tsp freshly ground pepper
1 pound beef stewing meat, trimmed and cut into inch cubes
5 tsp vegetable oil
2 tbsp red wine vinegar
1 cup red wine
3 1/2 cups beef broth
2 whole bay leaves
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
2 tsp salt

Equipment

bowllarge potwooden spoon

Tips

If feeding a crowd, this recipe doubles or triples beautifully.
It's important to cook stew slowly over low heat; high heat will cause the meat to tighten and toughen.
Leave a small gap when covering the pot to allow steam to escape.
Beef stew can be prepared in a slow cooker or crock pot for additional ease.
Accompaniments that soak up sauce like a crusty baguette or rice work well.
If the stew is dry, add more broth or water.