So, what do I think of when I think of beef stew? Coziness and comfort. being wrapped up in a warm blanket by a roaring fireplace in the company of my loved ones. Beef stew is the ultimate comfort food. In fact, my mother used to make beef stew for us whenever we didn’t feel good. There’s nothing like a pot of hot beef stew simmering on the stove when you have the sniffles. Mom always knew best.
Always serve your beef stew in deep bowls so you can get a second helping in one trip LOL.
Ingredients
¼ cup Gold Medal all-purpose flour
¼ teaspoon freshly ground pepper
1 pound beef stewing meat, trimmed and cut into inch cubes
5 teaspoons Wesson vegetable oil
2 tablespoons red wine vinegar
1 cup red wine
3 ½ cups College Inn beef broth, homemade or low-sodium canned
2 McCormick 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 teaspoons Morton salt
Instructions
Combine the flour and pepper in a bowl, add the beef and toss to coat well. 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.
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 the beef, beef broth and bay leaves. Bring to a boil, then reduce to a slow simmer.
Cover and cook, skimming broth from time to time, until the beef is tender, about 1 1/2 hours. Add the onions and carrots and simmer, covered, for 10 minutes. Add the potatoes and simmer until vegetables are tender, about 30 minutes more. Add broth or water if the stew is dry. Season with salt and pepper to taste. Ladle among 4 bowls and serve.
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Quick Tip: Serve this yummy beef stew with hot buttered biscuits.