Old Fashioned Beef Stew
Ingredients
¼ cup all-purpose flour
¼ tsp freshly ground pepper
2 lbs. beef stew (Grady Ranch)
5 tsp vegetable oil
2 Tbsp white wine vinegar
½ cup red wine
3 ½ cups beef broth (made from Grady Ranch neck bones simmered 14 hours) or low sodium canned beef broth
2 bay leaves
1 medium onion chopped
1 ½ lbs carrots, peeled and cut into ¼ inch rounds
1 ½ lbs potatoes (small red, purple, white) cut into ¾ inch rounds
2 teaspoons salt
Preparation
Combine the flour and pepper in a bowl, add beef and toss to coat well. Heat 3 teaspoons of oil in large pot. Add a few pieces of beef at a time; don’t overcrowd. Cook turning the pieces until beef is browned on all sides, about 5 minutes per batch; add more oil if needed between batches.
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Remove the beef from the pot and add vinegar and wine. Cook over medium-high heat, scraping the pan with wooden spoon to loosen any browned bits. Add 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 beef is tender, about 1 ½ hours. Add the onions and carrots, simmer covered, about 10 minutes. Add potatoes and simmer until vegetables are tender, about 30 minutes more. Add broth or water if stew becomes dry. Season with salt and pepper to taste. Serve.
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