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Beef Stew Recipe

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This recipe for Beef Stew is from From the Kitchen of Sheryle Smith, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
¼ cup all-purpose flour
¼ teaspoon freshly ground pepper
2 pounds beef stewing meat, trimmed and cut into inch cubes
5 teaspoons vegetable oil
2 tablespoons red wine vinegar
4 ½ cups beef broth
1 bay leaf
1 medium onion (2 c.), peeled and chopped
4 medium carrots (2 c.), peeled and cut into 1/4-inch rounds
3 large baking potatoes (3 c.), peeled and cut into 3/4-inch cubes
2 teaspoons salt
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. Remove beef from the pot; add more oil as needed between batches.

2. Remove the last batch of beef from the pot and add the vinegar and water. Cook over medium-high heat, scraping the pan with a wooden spoon to loosen any browned bits. Add the beef, beef broth, salt, 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 ½ hours. Add the onions and carrots and simmer, covered, for 10 minutes. Add the potatoes and simmer until vegetables are tender, about 15-20 minutes more.
Ladle among 4 bowls and serve.
Number Of Servings:
Number Of Servings:
4

 

 

 

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