Recipe by Aliza J. Sokolow

Beef Stew

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Meat Meat
Easy Easy
6 Servings
Allergens

No Allergens specified

2 Hours, 30 Minutes
Diets

My friend and I were talking about cholent over the weekend. It made me want a hearty beef stew. Flavors round like a hug and perfect for a cozy rainy day.

Ingredients

Beef Stew

  • 1 medium onion, thinly sliced

  • 6 carrots (cut however you want; add more, add less)

  • 3 celery ribs

  • 2 handfuls of potatoes (I cut fingerling potatoes in half)

  • salt, to taste

  • pepper, to taste

Directions

1.

If meat was not cubed at the butcher, cube your meat to equal size pieces. Dry the meat on a paper towel.

2.

Heat a Dutch oven to high and add olive oil. Sear all sides of the beef in a pot. Do not crowd the meat. Add more oil if needed until all sides are beautifully seared. Remove the beef from the pot.

3.

Add the red wine and vinegar to deglaze the pan, getting all of the cooked bits off of the bottom. A wooden spoon works best to help you with this.

4.

Add back in the beef, the broth, tomato paste, and bay leaves.

5.

Bring to a boil, cover and then let it simmer for one and a half hours.

6.

Add in onions, carrots, and celery. Let it simmer for 10 minutes.

7.

Add potatoes and let simmer for 30 minutes more. Flavor builds over time, so you can simmer until you serve. Salt to taste.

Beef Stew

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