Old-Fashioned Beef Stew
- 1/4 cup all-purpose flour
- 1/4 tsp freshly ground pepper
- 1 lb beef stewing meat, trimmed and cut into cubes
- 5 tsps vegetable oil
- 2 tbsps red wine vinegar
- 1 cup Dutton-Goldfield Pinot Noir
- 3 1/2 cups beef broth, homemade or low-sodium canned
- 2 bay leaves
- 1 medium onion, peeled and chopped
- 5 medium carrots, peeled and cut into ¼ in. rounds
- 2 large baking potatoes, peeled and cut into ¾ in. cubes
- 2 tsps salt
This classic stick-to-your ribs stew is ideal for a chilly winter weekend. The stew and 2016 Dove Mountain Cuvée Pinot Noir come together in perfect harmony.
- 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.
Serve in bowls with a baguette on the side and a big glass of Dutton-Goldfield Dove Mountain Pinot Noir.