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Old-Fashioned Beef Stew Recipe

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It’s getting colder outside and the perfect remedy for that is delicious, hot foods and liquids to fill up our tummies and warm our bodies. This classic stew is absolutely ideal for a chilly, autumn evening, filled with hearty beef, onions, carrots, potatoes, and red wine to offer you a cozy bowl of harmony. It’s the perfect dish to curl up in a blanket with and read a book or watch your favorite show, or you can use it to delightfully feed a crowd since it doubles, triples, and even quadruples so beautifully. Prepare yourself to fall in love with this cozy collection of warm ingredients and be sure to add it to your upcoming dinners! 

Old-Fashioned Beef Stew Recipe

Source: NY Times

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Yield: 4 servings

Cook time: 2 hours, 30 minutes

Old-Fashioned Beef Stew Ingredients: 

  • ¼ cup all-purpose flour
  • ¼ teaspoon ground pepper (fresh is best)
  • 1 pound beef stewing meat (trim the fat and cut the meat into inch cubes)
  • 5 teaspoons vegetable oil
  • 2 tablespoons red wine vinegar
  • 1 cup red wine
  • 3 ½ cups beef broth (this can be homemade or low-sodium canned)
  • 2 bay leaves
  • 1 medium onion (peeled and chopped)
  • 5 medium carrots (peeled and cut into 1/4-inch rounds)
  • 2 large baking potatoes (peeled and cut into 3/4-inch cubes)
  • 2 teaspoons salt

Old-Fashioned Beef Stew Preparation Directions: 

  1. In a medium bowl, combine the flour and pepper and properly mix. Add in all of the cubed beef and toss to coat completely.
  2. Heat 3 teaspoons of the vegetable oil in a large soup pot, then add the beef a few pieces at a time, being sure not to overcrowd the pot. Cook, turning the pieces of beef until it is browned all on sides, which should be about five minutes per batch of meat. Add more oil as needed between batches.
  3. Remove beef from pot and add in vinegar and wine. Cook over medium-high heat, being sure to scrape the bottom of the pot with a wooden spoon in order to keep the bottom from burning and to loosen any browned bits of meat and flour. Once this has been cooking for a few minutes, add the beef back to the pot, along with beef broth and bay leaves.
  4. Bring to a boil, then reduce to a slow simmer. Cover and cook, skimming the brother from time to time until the beef is tender. This usually takes about 1 ½ hours.
  5. Once the brother has been simmering for 1 ½ hours, add the onions and carrots, cover, and allow to simmer for 10 minutes. Next, add the potatoes and simmer until all the vegetables are tender, usually 30 minutes.
  6. If the stew is dry, add more broth or water. Seasons with salt and pepper until it has reached your desired taste.
  7. Serve and enjoy!

If you have more than four people to serve, or if you want the stew to last for a few meals, feel free to add to your ingredients in order to make a larger pot. It keeps well in the fridge and can even be frozen to keep for later.

  1. https://cooking.nytimes.com/recipes/4735-old-fashioned-beef-stew
  2. https://www.nytimes.com/1994/01/30/magazine/a-simmer-of-hope.html

Abbey Ryan

Abbey Ryan

Abigail is an avid writer, determined traveler, incessant artist, and curious adventurer. She’ll try practically anything once, including eating shark, visiting foreign countries, jumping out of airplanes, hiking after midnight, and starting new businesses. Many of these she’ll do more than once, some she wouldn’t recommend doing at all, but that’s the fun of it, see? She completed her double major BA degree in two years, with a focus in Project Management and Human Resource Management with a Psychology minor. She graduated with honors from Liberty University in 2017. Currently, she lives somewhere in America with her new husband and works as a professional copywriter and researcher.

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