Taste Buds' March Recipe of the Month


Beef Stew


  • ¼ cup all-purpose flour
  • ¼ teaspoon coarse ground pepper
  • ¼ teaspoon garlic powder
  • ¼ teaspoon coarse sea salt
  • 1 pound beef stewing meat, trimmed and cut into inch cubes
  • 5 teaspoons vegetable oil
  • 2 tablespoons red wine vinegar
  • 1 cup red cooking wine
  • 3 ½ cups beef broth
  • 2 bay leaves
  • 1 medium onion, peeled and chopped
  • 5 medium carrots, peeled and cut into 1/4-inch rounds
  • 2 pieces celery, cut into ¼-inch slices
  • 2 large baking potatoes, peeled and cut into 3/4-inch cubes
  • 1 ½  teaspoons coarse sea salt



Combine the flour, pepper, garlic powder, and sea salt 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; brown on all sides, about 5 minutes per batch; add more oil as needed between batches.

Remove the beef from the pot and add the vinegar and wine. Cook over medium-high heat, scraping the pan with a 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, until the beef is tender, about 1 1/2 hours. Add the onions, carrots, and celery; simmer, covered, for 10 minutes. Add the potatoes and simmer until vegetables are tender, about 30 minutes more. Add broth or water if stew becomes too thick. Salt and pepper to taste. Makes 4 servings.



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