Old-fashioned stew, a timeless and comforting dish, embodies the essence of hearty, rustic cuisine. This classic one-pot meal features tender pieces of meat, often beef or lamb, simmered with an assortment of root vegetables, aromatic herbs, and a rich, savoury broth. The slow-cooking process allows the ingredients to meld, resulting in a flavourful, soul-warming dish that is a cherished favorite for many. Old-fashioned stew evokes a sense of tradition and nostalgia, providing a taste of warmth and simplicity that transcends generations, making it a beloved staple in home kitchens around the world.

INGREDIENTS

Yield:

4 servings

• ¼ cup all-purpose flour
• ¼ teaspoon freshly ground pepper
• 1 pound beef stewing meat, trimmed and cut into inch cubes
• 5 teaspoons vegetable oil
• 2 tablespoons red wine vinegar
• 1 cup red wine
• 3½ cups beef broth, homemade or low-sodium canned
• 2 bay leaves
• 1 medium onion, peeled and chopped
• 5 medium carrots, peeled and cut into ¼-inch rounds
• 2 large baking potatoes, peeled and cut into ¾-inch cubes
• 2 teaspoons salt
  

Instructions:

Prepare the ingredients: Start by cutting the beef stew meat into bite-sized pieces. Chop onions, carrots, and potatoes.  

Coat the beef: In a large bowl, season the beef pieces with salt, pepper, and a dusting of flour. Toss the beef to coat evenly.

Brown the beef: Heat some vegetable oil in a large pot or Dutch oven over medium-high heat. Add the beef pieces and brown them on all sides. This step adds flavor to the stew.

Sauté the vegetables: Remove the browned beef from the pot. In the same pot, add more oil if needed and sauté the chopped onions until they become fragrant and slightly translucent.

Deglaze the pot: Using red wine, pour it into the pot and scrape up any browned bits from the bottom. Let the wine simmer and reduce slightly.

Add the beef back: Return the browned beef to the pot, along with the carrots and potatoes.

Season and simmer: Pour in the beef broth and add the herbs (thyme, rosemary, and bay leaves). Season with more salt and pepper as needed. Bring the mixture to a boil, then reduce the heat to low and let it simmer, covered, for a couple of hours. This allows the beef and vegetables to become tender and the flavors to meld together.

Check for doneness: After simmering, check to see if the beef is tender and the stew is flavorful. Adjust the seasoning if necessary.

Serve: Once the stew is ready, remove the bay leaves and rosemary sprigs. Ladle the hot stew into bowls and enjoy!