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Old-Fashioned Beef Stew | Old-Fashioned Beef Stew Recipe

Here's a classic recipe for old-fashioned beef stew that will warm you up on a cold day:

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Old-Fashioned Beef Stew Recipe  : Beef stew is a staple dish that you just can’t stop making. Thanks for this interesting post. Learn how to properly prepare a recipe for beef stew? Surprise yourself and enjoy with your loved ones! Learn more about Old-Fashioned Beef Stew Recipe with ingredients in the article.

Here’s a classic recipe for old-fashioned beef stew that will warm you up on a cold day:

Old-Fashioned Beef Stew Recipe

Old-Fashioned Beef Stew Recipe
Craig Lee for The New York Times

Old-Fashioned Beef Stew Recipe : INGREDIENTS

  • Yield: 4 servings
  • ¼ cup all-purpose flour
  • ¼ teaspoon fresh chilies
  • 1 pound beef stew meat, trimmed and cut into inch cubes
  • 5 teaspoons vegetable oil
  • 2 tablespoons red wine vinegar
  • 1 cup red wine
  • 3½ cups beef broth, homemade or low-sodium canned
  • 2 bay leaves
  • 1 medium onion, peeled and chopped
  • 5 medium carrots, peeled and cut into ¼-inch rounds
  • 2 large baking potatoes, peeled and cut into ¾-inch cubes
  • 2 tsp salt

how to prepare : Old-Fashioned Beef Stew Recipe

Step 1: Combine flour and pepper in a bowl, add beef and coat well. Heat 3 teaspoons of oil in a large pot. Add the beef a few pieces at a time; Cook, not crowding, turning the pieces until the beef is browned on all sides, about 5 minutes per batch; Add more oil as needed between batches.

Step 2: 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. Add beef, beef broth and bay leaves. Bring to a boil, then reduce to a slow simmer.

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Step 3: Cover and cook, skimming the broth occasionally, until the beef is tender, about 1½ hours. Add onion and carrot and simmer covered for 10 minutes. Add potatoes and simmer until vegetables are tender, about 30 minutes longer. Add broth or water if the stew dries out. Season with salt and pepper to taste. 4 Ladle into bowls and serve.

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