Braised Beef Stew

Name: Braised Beef Stew
Ingredients: 4 -6 tablespoons oil; 1/2 cup flour; salt and pepper; 2 lbs beef, cut in cubes; 2 tablespoons fresh garlic, minced; 1 large onion, cut lenghwise into eighths; 1 teaspoon dried chili pepper flakes (or to taste); 1/4 cup tomato paste; 2 (10 ounce) cans beef broth, good quality (or use consomme); 1 cup dry red wine (optional); 1 (28 ounce) can diced tomatoes (with juice); 3 tablespoons Worcestershire sauce; 1 tablespoon balsamic vinegar (optional); 2 teaspoons dried thyme; 1 large bay leaf (or 2 small); salt and pepper; 2 tablespoons Dijon mustard (optional); 2 carrots, cut in 1 inch chunks; 1/2 lb small potato, scrubbed and quartered; salt and pepper

20 ingredients

13 steps

Ingredients

4 -6 tablespoons oil
1/2 cup flour
salt and pepper
2 lbs beef, cut in cubes
2 tablespoons fresh garlic, minced
1 large onion, cut lenghwise into eighths
1 teaspoon dried chili pepper flakes (or to taste)
1/4 cup tomato paste
2 (10 ounce) cans beef broth, good quality (or use consomme)
1 cup dry red wine (optional)
1 (28 ounce) can diced tomatoes (with juice)
3 tablespoons Worcestershire sauce
1 tablespoon balsamic vinegar (optional)
2 teaspoons dried thyme
1 large bay leaf (or 2 small)
salt and pepper
2 tablespoons Dijon mustard (optional)
2 carrots, cut in 1 inch chunks
1/2 lb small potato, scrubbed and quartered
salt and pepper

Directions

1

Heat the oil in a large Dutch oven or stockpot.
2

Season the flour with salt and pepper.
3

Coat the beef cubes in the flour mixture to coat, shaking off excess flour.
4

Brown the beef very well on all sides, then remove to a plate.
5

Add the garlic, onion, and chili flakes to the pot, cooking 3 or 4 minutes, until soft, adding more oil if necessary.
6

Add the tomato paste; stir with the onion/garlic mixture for 2 minutes.
7

Stir in the beef broth and wine to the cooked onions, scraping up brown bits from the bottom of the pot.
8

Add the beef back into the pot with, tomatoes, Worcestershire sauce, vinegar, thyme, bay leaf, salt and pepper, and the Dijon mustard (if using).
9

Mix well, and bring to a simmer.
10

Simmer, uncovered on top of the stove, or in a 350 degree Fahrenheit oven for about 1 hour, or until the meat is fork-tender.
11

Add the carrots and potatoes.
12

Season with salt and pepper to taste.
13

Cook for 30 minutes more, or until veggies are tender.