Subj : NYT Most Requested - 12
To : All
From : Dave Drum
Date : Wed Oct 09 2024 02:13 pm
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Old-Fashioned Beef Stew
Categories: Beef, Vegetables, Wine, Herbs
Yield: 4 servings
1/4 c A-P flour
1/4 ts Fresh ground pepper
1 lb Beef stew meat; trimmed, in
- 1" cubes
5 ts Oil
2 tb Red wine vinegar
1 c Red wine
3 1/2 c Beef broth
2 Bay leaves
1 md Onion; peeled, chopped
5 md Carrots; peeled, in 1/4"
- rounds
2 lg Baking potatoes; peeled, in
- 3/4" cubes
2 ts Salt
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.
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.
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.
Season with salt and pepper to taste. Ladle among 4
bowls and serve.
By: Molly O'Neill
Yield: 4 servings
RECIPE FROM:
https://cooking.nytimes.com
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