Classic Beef Stew
Servings
4-6servings
Servings
4-6servings
Ingredients
Instructions
  1. Place the cubes of beef in a bowl with the 1/4 cup of flour. Toss the beef until well coated. Season the beef with salt and pepper. Heat the oil in a Dutch oven or large heavy- bottomed pot. Working in batches add the beef to the pot and brown on all sides, about 5 minutes per batch. Add more oil as needed between batches. Using a slotted spoon, transfer the beef to a plate. Set aside.
  2. Once you’ve removed the beef from the pot, add the tomato paste and red wine. Cook over medium-high heat, scraping the pan with a wooden spoon to loosen any browned bits. Add back in the beef, beef broth and bay leaves. Bring to a boil, then reduce to a low simmer. Partially cover the pot and cook, stirring the broth from time to time, until the beef is tender, about 1 1/2 hours.
  3. Add the onions, carrots and potatoes and simmer, covered, for another 30 minutes. Add more broth or water if the stew is dry. Add the fresh herbs and simmer another 5-8 minutes. Season with salt and pepper to taste and add the vinegar. This stew can be made one day ahead. Let the stew cool, cover and refrigerate. Re-heat over low heat before serving.