Braised Beef Stew

Name: Braised Beef Stew
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 6-8 serving(s)
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

Submitted by Kittencalrecipezazz

"All ingredient amount may be adjusted to taste, the balsamic vinegar is only optional."

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photo by CountryLady

Ready In:: 2hrs
Ingredients:: 20
Serves:: 6-8

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

Heat the oil in a large Dutch oven or stockpot.
Season the flour with salt and pepper.
Coat the beef cubes in the flour mixture to coat, shaking off excess flour.
Brown the beef very well on all sides, then remove to a plate.
Add the garlic, onion, and chili flakes to the pot, cooking 3 or 4 minutes, until soft, adding more oil if necessary.
Add the tomato paste; stir with the onion/garlic mixture for 2 minutes.
Stir in the beef broth and wine to the cooked onions, scraping up brown bits from the bottom of the pot.
Add the beef back into the pot with, tomatoes, Worcestershire sauce, vinegar, thyme, bay leaf, salt and pepper, and the Dijon mustard (if using).
Mix well, and bring to a simmer.
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.
Add the carrots and potatoes.
Season with salt and pepper to taste.
Cook for 30 minutes more, or until veggies are tender.

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Reviews

I just made this recipe after reading the many posted to Food.com. I have often turned to Kittencal's recipes--I have always had great success with her postings--thanks for all of your contributions, Kittencal! This one is an absolute keeper. Loved the flavor, the heartiness of this stew was perfect on a cold, rainy evening for supper. I made it as is, except I did not use the vinegar, I added chunks of celery, and I only had one can of beef broth so I made up the difference using Better than Boullion Beef Roasted Beef Base to make a broth. I used a Cabernet that I had available (Wente Southern Hills), which was great to drink as the stew cooked! I only had red onion, so I used that, which was just fine. I just love this recipe, and will make this one again and again.

Shirley P.
The last half hour needed more time, at least 45:00, not 30:00. The carrots and potato were not cooked sufficiently, and the beef was not tender after 90:00 total. But the taste was good. I used a stove top Staub Dutch oven.

Eloise G.
Love it! It tastes like something you'd get at a fancy restaurant! I left out the vinegar, but followed everything else and it was wonderful. I think next time I would cut the veggies a little smaller and put a few more in, would probably also add mushrooms - we like veggies. Thanks for posting!!

LoBe9
A quick & easy basic stew - the beef was fork tender! I was sceptical about including the vinegar & wish that I'd stuck to my instincts; another time I will omit it entirely. We love mashed potatoes with gravy so I cooked them separately. Thanx Carol!

CountryLady
Hi KittenCal; This recipe is awesome. I added some fresh mushrooms and celery near the end of the cooking. This is the only change that I made, the rest remained the same. The spices and the sauce were super-great, suite my palate perfectly. Served this over a nice fresh Portuguese Bun and just as an added touch, I had 2 glasses of my own Special Wine, ROSSO GRANDE. What a way to end a great dinner. Thank you so much for sharing. "Uncle Bill"

William Uncle Bill