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Home > Classic Beef Stew

Classic Beef Stew

BY:
Shirley McElhattan
Classic Beef Stew
Ingredients
  • 1/4 cup flour
  • 1/2 tsp freshly ground pepper
  • 1 pound TVF Beef Stew Meat
  • 5 Tbsp olive oil
  • 2 Tbsp red wine vinegar
  • 1 cup red wine
  • 3 1/2 cups TVF Beef Bone Broth
  • 2 bay leaves
  • 1 medium onion, chopped
  • 5 medium carrots, chopped into 1" rounds
  • 2 large baking potatoes, cut into 1" cubes
  • 2 tsp salt

Directions

  1.  Place flour and pepper in large bowl.  Add beef cubes and toss to fully coat.
  2. Heat oil in large dutch oven.  Brown beef cubes.  Be careful not to crowd.  This will likely take 2 batches and take about 5 minutes per batch
  3. Remove beef and add red wine vinegar and red wine.  Cook over medium high heat, scraping up browned bits.  
  4. Add beef and beef broth to pot.  Bring to boil then reduce to simmer.
  5. Cover and cook, skimming broth if needed occasionally until beef is tender (1.5 hours)
  6. Add the onion and carrots and simmer for 10 minutes
  7. Add potatoes and simmer additional 30 minutes.
  8. Remove bay leaves and salt to your preference.