Cold winter nights were made for hot meals that stick to your ribs. This beef stew recipe is as easy as it is delicious, and everyone will be glad to be eating at home tonight.
- ¼ c. flour
- ¼ tsp. freshly ground pepper
- 1 lb. beef stewing meat, trimmed and cut into inch cubes
- 2 T. vegetable oil
- 1 c. red wine
- 3 ½ c. beef broth (homemade if you’ve got it!)
- 2 bay leaves
- 1 tsp. herbs de Provence
- 1 medium onion, peeled and diced
- 5 medium carrots, peeled and cut into 1/4-inch rounds
- 2 large baking potatoes, peeled and cut into 3/4-inch cubes
- 2 tsp. salt
- Combine the flour and pepper in a bowl, add the beef and toss to coat well. Heat 1 tablespoon 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.
- Remove the beef from the pot and add the red wine. Cook over medium-high heat, scraping the pan with a wooden spoon to loosen any browned bits. Add the beef, beef broth, bay leaves, and herbs de Provence. Bring to a boil, then reduce to a slow simmer.
- Cover and cook, skimming broth from time to time, if needed, 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.
- Salt and pepper to taste.
I recommend serving this with a crusty loaf of bread and red wine.