Beef Stew

Ingredients:

• ¼cup all-purpose flour

• ¼teaspoon freshly ground pepper

• 1pound beef stewing meat, trimmed and cut into inch cubes

• 5 teaspoons vegetable oil

• 1cup red wine

• 3½cups beef broth, homemade or low-sodium canned

• 2bay leaves

• 1medium onion, peeled and chopped

• 2 celery stalks

• 1 bell pepper

• frozen bag of pea and carrots.

• 2large baking potatoes, peeled and cut into ¾-inch cubes

• 2teaspoons salt

Step 1:

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.

Step 2:

Remove the beef from the pot and add in chopped onion, celery, bell pepper. cook until soft.

Step 3:

add the tomato paste. Cook and stir this for 3-5 minutes. then

add the 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.

Step 4:

Cover and cook, skimming broth from time to time, until the beef is tender, about 1½-3 hours. Add the potatoes and simmer until vegetables are tender, about 30 minutes more. Add broth or water if the stew is dry. Add frozen peas/carrots at the end. cook until warmed. Season with salt and pepper to taste. Ladle among 4 bowls and serve.

• Modified version of this: https://cooking.nytimes.com/recipes/4735-old-fashioned-beef-stew