Enjoy this classic beef stew with your family during these cold Autumn evenings. A cozy combination of seasonal vegetables, hearty beef, and some red wine!
Classic Beef Stew
¼ cup all-purpose flour
¼ teaspoon freshly ground pepper
1 pound beef stewing meat, trimmed and cut into inch cubes
5 teaspoons vegetable oil
2 tablespoons red wine vinegar
1 cup red wine
3 ½ cups beef broth, homemade or low-sodium canned
2 bay leaves
1 medium onion, peeled and chopped
5 medium carrots, peeled and cut into 1/4-inch rounds
2 large baking potatoes, peeled and cut into 3/4-inch cubes
2 teaspoons salt
Combine the flour and pepper in a medium 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 so you don’t overcrowd them. Cook, turning the pieces until beef is browned on all sides. Remove the beef from the pot.
In the same pot, 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.
If stew is dry, add broth or water. Season with salt and pepper to taste.
Serve on its own or with your favourite rustic bread or rolls!
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