Traditional Beef Stew

It has been a CRAZY cold and wild week here in Mississippi! An entire week of snow, ice and extremely cold temps for us! But we have made the MOST of it, and I’ve been cooking up a storm! Which also made me realize, I have never shared my FAVORITE beef stew recipe with you. This recipe is simple and easy, but requires a little patience to partake in all of it’s goodness and warmth! ENJOY!

Ingredients

Serves 8

• 1/2 cup all-purpose flour
• 1/2 teaspoon freshly ground pepper
• 2 pound beef stewing meat, trimmed and cut into inch cubes
• 4 teaspoons olive oil
• 2 tablespoons red wine vinegar
• 1 cup red wine
• 4 cups beef broth, homemade or low-sodium canned
• 1 can dark beer
• 2 bay leaves
• 1 medium onion, peeled and chopped
• 7 medium carrots, peeled and cut into ¼-inch rounds
• 2 large baking potatoes, peeled and cut into ¾-inch cubes
• 3 teaspoons salt
• 1/2 cup frozen peas

Instructions

1. Step 1 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.
2. Step 2 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, beer and bay leaves. Bring to a boil, then reduce to a slow simmer.
3. Step 3 Cover and cook, skimming broth from time to time, until the beef is tender, about 1½ 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. Add peas, and Season with salt and pepper to taste. Ladle among bowls and serve.

Original recipe from NYTimes Cooking.