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   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   
       
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