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.
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
Remove stewing chunks from the fridge and let come to room temperature for 20-30 minutes.
Combine the flour, pepper and 1 tsp of salt in a bowl. Add beef and toss to coat well.
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.
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.
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.
Add the onions and carrots and simmer for 10 minutes, with the lid on.
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.