Subj : NYT Most Requested - 12
To   : All
From : Dave Drum
Date : Wed Oct 09 2024 14:15:42

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Old-Fashioned Beef Stew
 Categories: Beef, Vegetables, Wine, Herbs
      Yield: 4 servings
 
    1/4 c  A-P flour
    1/4 ts Fresh ground pepper
      1 lb Beef stew meat; trimmed, in
           - 1" cubes
      5 ts Oil
      2 tb Red wine vinegar
      1 c  Red wine
  3 1/2 c  Beef broth
      2    Bay leaves
      1 md Onion; peeled, chopped
      5 md Carrots; peeled, in 1/4"
           - rounds
      2 lg Baking potatoes; peeled, in
           - 3/4" cubes
      2 ts Salt
 
  Combine the flour and pepper in a bowl, add the beef and
  toss to coat well. Heat 3 teaspoons of the oil in a
  large pot. Add the beef a few pieces at a time; do not
  overcrowd. Cook, turning the pieces until beef is
  browned on all sides, about 5 minutes per batch; add
  more oil as needed between batches.
  
  Remove the beef from the pot and add the vinegar and
  wine. Cook over medium-high heat, scraping the pan with
  a wooden spoon to loosen any browned bits. Add the beef,
  beef broth and bay leaves. Bring to a boil, then reduce
  to a slow simmer.
  
  Cover and cook, skimming broth from time to time, until
  the beef is tender, about 1 1/2 hours. Add the onions
  and carrots and simmer, covered, for 10 minutes. Add the
  potatoes and simmer until vegetables are tender, about
  30 minutes more. Add broth or water if the stew is dry.
  Season with salt and pepper to taste. Ladle among 4
  bowls and serve.
  
  By: Molly O'Neill
  
  Yield: 4 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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