Old-Fashioned Beef Stew

Old-fashioned beef stew with potatoes and carrots is a culinary hug that embodies the essence of comfort food.

Picture a bubbling pot on a stove, filled with succulent chunks of beef, patiently simmered to perfection. The slow-cooking process allows the flavours to meld, creating a rich and hearty broth that forms the very soul of the stew.

The addition of starchy potatoes and vibrant carrots not only adds substance, but introduces layers of taste and texture.

Serving a bowl of this old-fashioned beef stew is like wrapping yourself in a cozy blanket of nostalgia. The warmth emanating from the pot, the hearty aroma filling the kitchen – it's a culinary journey back to simpler times.

Combine the flour, a teaspoon of salt and pepper in a bowl, add diced beef and toss to coat well.

Heat up oil in a large pot. Add the beef, a few pieces at a time to not overcrowd. Brown for about 5 minutes, turning the pieces until beef is browned on all sides. Add a bit more oil as needed between batches.

Remove the beef and set it aside.

Into the pot add vinegar and wine. Leave it to boil over medium high heat, then with a wooden spoon scrapte the bottom of the pot.

Now return the beef, hot seasoned beef stock, tomato paste and bay leaves into the pan, bring to a boil, then reduce to low heat.

Cover and cook for about an hour and a half, stirring occasionally. Add water if needed.

Then add chopped onions, sliced carrots and diced potatoes, and simmer with frequent stirring until vegetables are tender, about 30 minutes more.

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Old-Fashioned Beef Stew

Yield: 4

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Ingredients

• All purpose flour - 50 g
• Beef chuck - 600 g
• Vegetable oil - 2 tablespoons
• Vinegar - 2 tablespoons
• Red wine - 250 ml
• Beef stock - 1.5 l
• Tomato paste - 1 tablespoon
• Bay leaves
• Onion - 1/2
• Carrots - 2
• Potatoes - 3

Instructions

1. Combine the flour, a teaspoon of salt and pepper in a bowl, add diced beef and toss to coat well.
2. Heat up oil in a large pot. Add the beef, a few pieces at a time to not overcrowd. Brown for about 5 minutes, turning the pieces until beef is browned on all sides. Add a bit more oil as needed between batches.
3. Remove the beef and set it aside.
4. Into the pot add vinegar and wine. Leave it to boil over medium high heat, then with a wooden spoon scrapte the bottom of the pot.
5. Now return the beef, hot seasoned beef stock, tomato paste and bay leaves into the pan, bring to a boil, then reduce to low heat.
6. Cover and cook for about an hour and a half, stirring occasionally. Add water if needed.
7. Then add chopped onions, sliced carrots and diced potatoes, and simmer with frequent stirring until vegetables are tender, about 30 minutes more.