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1pound beef stewing meat, trimmed and cut into inch cubes
5 teaspoons vegetable oil
1cup red wine
3½cups beef broth, homemade or low-sodium canned
2bay leaves
1medium onion, peeled and chopped
2 celery stalks
1 bell pepper
frozen bag of pea and carrots.
2large baking potatoes, peeled and cut into ¾-inch cubes
2teaspoons salt
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.
Step 2:
Remove the beef from the pot and add in chopped onion, celery, bell pepper. cook until soft.
Step 3:
add the tomato paste. Cook and stir this for 3-5 minutes. then
add the 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.
Step 4:
Cover and cook, skimming broth from time to time, until the beef is tender, about 1½-3 hours. Add the potatoes and simmer until vegetables are tender, about 30 minutes more. Add broth or water if the stew is dry. Add frozen peas/carrots at the end. cook until warmed. Season with salt and pepper to taste. Ladle among 4 bowls and serve.
Ingredients:
¼cup all-purpose flour
¼teaspoon freshly ground pepper
1pound beef stewing meat, trimmed and cut into inch cubes
5 teaspoons vegetable oil
1cup red wine
3½cups beef broth, homemade or low-sodium canned
2bay leaves
1medium onion, peeled and chopped
2 celery stalks
1 bell pepper
frozen bag of pea and carrots.
2large baking potatoes, peeled and cut into ¾-inch cubes
2teaspoons salt
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.
Step 2:
Remove the beef from the pot and add in chopped onion, celery, bell pepper. cook until soft.
Step 3:
add the tomato paste. Cook and stir this for 3-5 minutes. then
add the 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.
Step 4:
Cover and cook, skimming broth from time to time, until the beef is tender, about 1½-3 hours. Add the potatoes and simmer until vegetables are tender, about 30 minutes more. Add broth or water if the stew is dry. Add frozen peas/carrots at the end. cook until warmed. Season with salt and pepper to taste. Ladle among 4 bowls and serve.
OK, so I was adding ingredients to my grocery list to try and make this this weekend, and:
You have tomato paste mentioned here. I clearly see you add it in the GIF. It is not in the ingredient list. How much should I add?
It appears they haven’t come back but it looks like a standard 6oz can (maybe 8oz I’m a little drunk and hungry so I checked the comments)
I have no idea how much but it looks like the amount you’d get in a small can.