Servings: 4
Prep Time: 15 mins
Cook Time: 2 hours 30 mins
Ingredients
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¼ cup all-purpose flour
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¼ tsp freshly ground pepper
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1 pound beef stewing meat, trimmed and cut into inch cubes
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5 tsp vegetable oil
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2 tbsp red wine vinegar
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1 cup red wine
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3 ½ cups beef broth, homemade or low-sodium canned
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2 bay leaves
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1 medium onion, peeled and chopped
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5 medium carrots, peeled and cut into ¼-inch rounds
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2 large baking potatoes, peeled and cut into ¾-inch cubes
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2 tsp salt
Recipe Steps
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Mix the flour and pepper in a bowl, then add the beef pieces and coat them evenly.
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Heat about 3 teaspoons of oil in a large pot and brown the beef in small batches, turning each piece until golden on all sides — roughly 5 minutes per batch. Avoid crowding the pot, and add more oil between batches if needed.
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Once all the beef is browned, remove it from the pot.
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Pour in the vinegar and wine to the pot, and use a wooden spoon to scrape up any flavorful browned bits from the bottom.
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Return the beef to the pot, pour in the beef broth, and add the bay leaves.
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Bring everything to a boil, then lower the heat to a gentle simmer.
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Cover the pot and let the stew simmer for about 1.5 hours or until the beef becomes tender, occasionally skimming off any foam or fat on top.
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Stir in the onions and carrots, cover again, and cook for 10 more minutes.
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Add the potatoes and continue simmering until all the vegetables are soft, around 30 minutes longer. If the liquid reduces too much, add more broth or water.
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Taste and season with salt and pepper as needed, then serve warm in bowls.
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