Molly O'Neill's Old Fashioned Beef Stew

This is the perfect stew to enjoy on a cold winter’s day. I’ve refined the stew from my childhood and I think the addition of red wine and vinegar here really add a nice depth of flavor. This is one of my dad’s favorites and I made it yesterday to prep for an upcoming snowstorm in the Northeast.

Ingredients:
¼ cup all-purpose flour
¼ teaspoon freshly ground black pepper
1 pound beef stewing meat, trimmed and cut into inch cubes
2 Tablespoons vegetable oil
2 Tablespoons red wine vinegar
1 cup red wine
3 cups beef broth (can also use chicken or veg)
2 bay leaves
½ teaspoon fine sea salt
1 large onion, peeled and chopped, about 2 cups
5 medium carrots, peeled and cut into 1/4-inch rounds, about 2 cups
2 large russet baking potatoes, peeled and cut into 3/4-inch cubes

Optional to add at the end to thicken the stew (but I never do):
1 Tablespoon unsalted butter
1 Tablespoon all-purpose flour

Recipe:
Mix the flour and pepper in large bowl. Add the beef and stir to coat the pieces on all sides (you can also do this in a large Ziploc bag).

Heat 1-2 Tablespoons of the oil in a large heavy lidded pot, and add the beef. Cook, turning the pieces until the beef is browned on all sides, about 5 minutes. Add more oil if needed.

Remove the beef from the pot and add the vinegar and the wine. Cook over medium-high heat, scraping the pan with a wooden spoon to loosen any browned bits. Slightly reduce the liquids, about 2 minutes.

Add the onions, beef, broth, bay leaves, and salt. Bring it to a boil, then reduce to a slow simmer. Cover and cook until the beef is tender, about 1.5 hours.

Add carrots and simmer, covered, for 10 minutes. Then add the potatoes and simmer until the vegetables are tender, about 30 minutes more. Add broth or water if the stew is dry. Season with salt and pepper to taste. Remove the bay leaves now or when you come across them in your bowl. :)

If you would like a thicker sauce, you can combine the flour and butter into a paste. And just stir for a few minutes to let the flour/butter thicken the stew and cook out the raw flour taste.

Enjoy on a cold day!