Classic Beef Stew

Time: 3 hours | Serves: 4–5 Nature: Very Warm | Flavor: Salty, Acrid

Ingredients

• 1/3 cup all-purpose flour
• 1/4 tsp freshly ground pepper
• 2 1/2 tsp salt
• 1 1/2 pound beef stew meat, trimmed and cut into 1-inch cubes
• 5 tsp peanut or other high-heat vegetable oil
• 3 TBL red wine vinegar
• 2 cups beef broth
• 2 bay leaves
• 1 3–4 inch sprig of rosemary
• 1 large white onion, peeled and chopped
• 3–4 medium carrots, peeled and cut into 1/2 inch rounds
• 4–5 medium red potatoes, cut into 3/4 inch cubes
• 1/4 cup fresh parsley, coarsely chopped

Directions

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

2. Heat 3 tsp oil in large pot over medium-high heat. Add beef a few pieces at a time. DO NOT overcrowd. Cook until pieces are browned on all sides, about 5 mins per batch. Add more oil as needed.

3. Remove beef from pot and add vinegar and wine. Cook over medium-high while scraping the bottom to loosen any browned bits.

4. Add beef, beef broth, bay leaves, and rosemary. Bring to a boil and reduce to a simmer. Cook covered until beef is tender, about 1 1/2 hours.

5. Add onions and carrots and simmer, covered, for 15 minutes.

6. Add potatoes, parsley, and remaining salt. Continue simmering until vegetables are tender, about 30 min. Add more broth if stew has gotten dry.

Serving Instructions

1. Adjust salt and pepper to taste.
2. Serve over freshly cooked rice with a sprinkle of parsley.