BRAISED BEEF STEW

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Make and share this Braised Beef Stew recipe from Food.com.

Provided by Kittencalrecipezazz

Categories     Stew

Time 2h

Yield 6-8 serving(s)

Number Of Ingredients 20

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

Steps:

  • 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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