old fashioned beef stew

(adapted by Molly O’Neil)

Ingredients:

¼ cup all-purpose flour

¼ teaspoon freshly ground pepper

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

2 tablespoons vegetable oil, divided

1 medium onion, peeled and chopped

2 tablespoons tomato paste

1 teaspoon Worchester sauce

3-4 fresh thyme sprigs

2 tablespoons red wine vinegar

1 cup red wine

3 ½ cups beef broth

2 bay leaves

5 medium carrots, peeled and cut into 1⁄4-inch rounds

2 large Yukon gold potatoes, peeled and cut into ½ to ¾ -inch cubes

1-2 teaspoons salt

1 ½ cups frozen petite peas, thawed (optional)

Directions:

Combine the flour and pepper in a paper bag. Add the beef and toss to coat well. Heat one tablespoon of oil in a large pot over medium heat. 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.

Add a little more oil and the chopped onion. Sauté until the onion is softened but not brown. Add the tomato paste and stir well. Continue to cook for a couple minutes until the tomato paste turns brick red.

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, Worchester sauce, thyme 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 11⁄2 hours. The stew can be made to this point up to a day ahead of time. Cool completely, cover and refrigerate. Bring back to a simmer before continuing.

Add the 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.

If using stir in the peas until warmed through, about two minutes.

Serves 4