What does cold days make you think of? well besides staying under the blankets and dreaming of spring, well for me nothing better than to cook something delicious, nutritious and it will stick to your ribs? the only dish that can give you comfort is a beef stew with potatoes, carrots and honestly any other vegetable that you throw in will make it ever more substantial to your health. On this Cold Sunday morning here in New England is a peaceful one and the house is definitely now home 🙂 today’s menu calls for Mama Lucy’s old-fashioned delicious beef stew, this stew is so delicious that will make everyone ask for seconds. For some of you who might be asking who is “mama Lucy”? well none other than my mother in law who I have mentioned on previous posts. Now most people ask what is the best cut for beef stew? and I will always answer Chuck roast is the best for slow cooking; its secret? is the fat in the meat it gives it a delicious taste along with the onions, garlic and everything that my recipe calls for I am sure your family will enjoy!
A traditional Beef Stew is the ideal project for a chilly weekend.
By: Fabby's Delights
Ingredients
¼ cup all-purpose flour
¼ teaspoon freshly ground pepper
2 Lbs. beef stewing meat, trimmed and cut into inch cubes (chuck is preferred)
5 teaspoons vegetable oil
2 tablespoons red wine vinegar
1/4 cup red wine
3 ½ cups beef broth, homemade or low-sodium canned
1 bay leaves
1 medium onion, peeled and chopped
5 medium carrots, peeled and cut into 1/4-inch rounds
1 ½ lbs. of red and yellow potatoes
2 tbsp. of tomato sauce
2 teaspoons salt
Directions
Step 1Combine 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
Step 2 do not overcrowd. Cook, turning the pieces until beef is browned on all sides, about 5 minutes per batch
Step 3 add more oil as needed between batches.
Step 4Remove the beef from the pot and add the vinegar and cooking 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 5Cover and cook, skimming broth from time to time, until the beef is tender, about 1 1/2 hours. Add the 2 tbsp of tomato sauce, 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
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