Ingredients:
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¼cup all-purpose flour
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¼teaspoon freshly ground pepper
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1pound beef stewing meat, trimmed and cut into inch cubes
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5 teaspoons vegetable oil
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1cup red wine
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3½cups beef broth, homemade or low-sodium canned
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2bay leaves
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1medium onion, peeled and chopped
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2 celery stalks
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1 bell pepper
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frozen bag of pea and carrots.
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2large baking potatoes, peeled and cut into ¾-inch cubes
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2teaspoons salt
Step 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.
Step 2:
Remove the beef from the pot and add in chopped onion, celery, bell pepper. cook until soft.
Step 3:
add the tomato paste. Cook and stir this for 3-5 minutes. then
add the 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.
Step 4:
Cover and cook, skimming broth from time to time, until the beef is tender, about 1½-3 hours. Add the potatoes and simmer until vegetables are tender, about 30 minutes more. Add broth or water if the stew is dry. Add frozen peas/carrots at the end. cook until warmed. Season with salt and pepper to taste. Ladle among 4 bowls and serve.
- Modified version of this: https://cooking.nytimes.com/recipes/4735-old-fashioned-beef-stew
Notes: