dp spotlight sf Recipe: Old-Fashioned Beef Stew

When you think of cold-weather food, you may think of hearty stews. When you think of hearty stews, cook this recipe.

While the simmering takes 2-3 hours, this simple recipe is worth every minute.

Hot tip - you may want to cook enough for leftovers. The flavours will only intensify as it sits in the fridge over the next couple days.
 

INGREDIENTS:

Servings: 4

1/4 cup of flour
1/4 tsp of fresh ground pepper
2 tsp of salt
1 lb of 100% grass-fed beef stewing beef (alternatively, you can chop a large roasting cut into 1-inch chunks)
1 tbsp of cooking oil (we use avocado oil)
2 tbsp red wine vinegar
1 cup red wine
3-4 cups of beef broth (homemade is always best, we recommend low-sodium version if purchased)
2 bay leaves
1 sprig of rosemary
1 medium onion, peeled and chopped
5 medium carrots, peeled and cut into 1/2 inch rounds
3 medium size potatoes (we used Yukon Gold), peeled and cut into 1-inch cubes

PREPARATION:

STEP 1
Remove stewing chunks from the fridge and let come to room temperature for 20-30 minutes.

STEP 2
Combine the flour, pepper and 1 tsp of salt in a bowl. Add beef and toss to coat well.

STEP 3
Heat half of the cooking oil on medium-high heat in a large pot. Add the beef a few pieces at a time, making sure not to overcrowd them. Cook the chunks until beef is browned on all sides. You may need to do this in batches, with each batch taking about 5 minutes.

STEP 4
Remove beef from the pot and set aside. Lower heat to medium and add the vinegar and wine. With a wooden spoon, scrape the bottom of the pot to loosen up any of the browned bits from the beef.

STEP 5
Add the beef, beef broth, bay leaves, and rosemary. Bring to a boil and then reduce heat to a gentle simmer. Cover and cook for about 1.5 hours, until the beef is tender.

STEP 6
Add the onions and carrots and simmer for 10 minutes, with the lid on.

STEP 7
Add the potatoes and simmer uncovered for about 30 minutes, or until the vegetables are tender and the stock is thick. Add additional broth or a bit of water if the stew is too dry. Add salt and pepper to taste and then serve in bowls.