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Old Fashioned Beef Stew

A big, hearty pot of beef stew made with one pound of seared stew beef, potatoes, carrots, and onion simmered low and slow in beef broth with a splash of red wine vinegar. Simple pantry ingredients that feed the whole family.
Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Serving Size 6 servings

Ingredients

  • 1 pound stew beef
  • 1/4 cup all-purpose flour
  • 1/8 teaspoon black pepper for the flour
  • 2-3 tablespoons olive oil plus more as needed
  • 4 cups beef broth one 32-ounce carton, divided
  • 2 tablespoons red wine vinegar
  • 2 bay leaves
  • 2 tablespoons tomato paste
  • 1 small to medium onion chopped
  • 3-4 carrots cut into small chunks
  • 4-5 small Yukon Gold potatoes or 2 large baking potatoes, cubed
  • 2 teaspoons salt a little scant
  • black pepper to taste
  • fresh parsley for garnish

Instructions

  • Stir together the flour and 1/8 teaspoon black pepper in a shallow bowl.
  • Heat 2 to 3 tablespoons olive oil in a Dutch oven or large soup pot over medium-high heat.
  • Working in batches, toss the stew beef in the flour mixture until coated all around.
  • Add enough beef to cover the bottom of the pot in a single layer without crowding. Sear, turning, until browned on all sides. Remove, add a little more oil, and sear the remaining beef. Set aside.
  • Pour about 1 cup of the beef broth and the red wine vinegar into the pot. Scrape the bottom with a wooden spoon to loosen all the browned bits.
  • Return the beef to the pot. Add the remaining beef broth (4 cups total) and the bay leaves.
  • Bring to a boil, then reduce to a low simmer. Cover and cook for about 1 1/2 hours, skimming any foam or fat from the top as needed.
  • With about 20 minutes left in the simmer, stir in the tomato paste. Cover and continue cooking.
  • After 1 1/2 hours, add the onion and carrots. Increase the heat slightly to medium-low, cover, and cook for about 10 minutes.
  • Remove the bay leaves. Add the potatoes, salt, and pepper to taste. Stir well.
  • Cover and cook about 30 minutes, until the potatoes are tender.
  • Add more beef broth or water if you would like it soupier. Garnish with fresh parsley and serve hot.

Notes

  • Don't crowd the pot: Sear the beef in batches so it browns instead of steams.
  • Red wine vinegar substitute: Apple cider vinegar or balsamic vinegar works in a pinch.
  • Peeling is optional: Wash the carrots and Yukon Golds well and leave the peel on. Peel large baking potatoes if you prefer.
  • Consistency: For a soupier stew, stir in more beef broth or water at the end. For thicker, simmer uncovered the last 10 to 15 minutes.
  • Storage: Refrigerate up to 3 to 4 days. Freezes up to 3 months (potatoes may soften slightly).
  • Stretch it further: Add an extra potato or two and more carrots, plus a little more broth. Serve with cornbread or biscuits.