Beef Stew

 This is a hearty stew based on a traditional beef stew recipe from the New York Times.

1 lbs cubed beef (I use sirloin when on sale at Costco)

1 cup red cooking wine (burgundy)

3 1/2 cups beef broth

1/4 cup flour + 1/4 tsp ground black pepper

2 tbsp red vinegar

2 1/2 tbsp oil or butter

1 yellow onion

5 carrots

2 bay leaves

2 tsp salt

Stew will need about 2 hrs to simmer and tastes better the next day.

1. Toss cubed beef in flour/pepper mix.

2. Fry tossed beef cubes in the oil in a Dutch oven or cast iron pot.

3. Add vinegar and red wine and scrape while simmering.

4. Add broth and bay leaves.

5. Simmer for 1 1/2 hours.

6. Add chopped onion an d carrots and simmer for another 20 minutes.

7. Add salt. You can also add a little Worcestershire sauce.

8. Serve with boiled potatoes. You can cube potatoes and boil them in the stew.