Beef Stew

Taken from https://cooking.nytimes.com/recipes/4735-old-fashioned-beef-stew. Extra notes: Roseanne L.4 years ago I like to use the paper bag method for dusting meat. Put flour and seasonings and meat, chicken, etc in paper bag, fold closed and shake. One less utensil to clean and even coating. 2082 This is helpful Eric4 years ago Tablespoon of herbs de Provence and 2 Tablespoons tomato paste will give it some flavor. 1662 This is helpful PDeCo3 years ago I've made this "as is" a first time, and then a second time using the suggestions from these comments. Don't waste the time doing the "as is", unless your taste buds haven't evolved since you migrated from Ireland in early 20th century. Instead, follow the suggestions in the comments: herbes de provence; tomato paste; shallot; garlic (extra); worcestershire sauce; thyme; peas; and balsamic vinegar. If you do those things, it comes out superb, balanced, and to-die-for. 1460 This is helpful Tom4 years ago After browning the beef sauté the onions. Then add about 1 to 2 tablespoons of tomato paste and continue to cook until the color starts to go from bright red to rust. Then deglaze with the wine and vinegar. Add one tall spike of fresh rosemary (leaves removed and chopped) and three to four sprigs of thyme. Follow the recipe and finish with two cups of peas two to three minutes before serving.

Categories

Steps

  1. Combine the flour and pepper in a bowl, add the beef and toss to coat well.
  2. Heat 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, about 5 minutes per batch; add more oil as needed between batches.
  3. 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.
  4. Add the beef, beef broth and bay leaves. Bring to a boil, then reduce to a slow simmer.
  5. Cover and cook, skimming broth from time to time, until the beef is tender, about 1 1/2 hours.
  6. Add the onions and carrots and simmer, covered, for 10 minutes.
  7. Add the potatoes and simmer until vegetables are tender, about 30 minutes more.
  8. Add broth or water if the stew is dry. Season with salt and pepper to taste.

Ingredients