Maya's Beef Stew Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: ¼ cup all-purpose flour
¼ teaspoon freshly ground pepper
1 pound beef stewing meat, trimmed and cut into inch cubes
5 teaspoons olive oil
2 tablespoons red wine vinegar
1 cup red wine
3 ½ cups beef stock, homemade or low-sodium canned
2 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 salt
1 6 oz can of tomato paste
Sugar, additional red wine and red wine vinegar, herbs (optional)
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Directions: |
Directions:1) 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.
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 the beef, beef broth and bay leaves. Bring to a boil, then reduce to a slow simmer.
3) 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. Stir in the can of tomato paste. Balance acid with additional wine and/or a few more dashes of red wine vinegar. Adjust salt and pepper. Add a pinch of sugar if it needs it. Add herbs if you're using them and stir. Ladle among 4 bowls and serve. |
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Number Of
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:2 hours |
Personal
Notes: |
Personal
Notes: adapted from The New York Times' Old Fashioned Beef Stew
**Mom and I have used Herbs de Provence in the past and liked it.**
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