• @irreticentOP
    11•1 year ago

    Ingredients:

    • ¼cup all-purpose flour

    • ¼teaspoon freshly ground pepper

    • 1pound beef stewing meat, trimmed and cut into inch cubes

    • 5 teaspoons vegetable oil

    • 1cup red wine

    • 3½cups beef broth, homemade or low-sodium canned

    • 2bay leaves

    • 1medium onion, peeled and chopped

    • 2 celery stalks

    • 1 bell pepper

    • frozen bag of pea and carrots.

    • 2large baking potatoes, peeled and cut into ¾-inch cubes

    • 2teaspoons salt

    Step 1:

    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.

    Step 2:

    Remove the beef from the pot and add in chopped onion, celery, bell pepper. cook until soft.

    Step 3:

    add the tomato paste. Cook and stir this for 3-5 minutes. then

    add the 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.

    Step 4:

    Cover and cook, skimming broth from time to time, until the beef is tender, about 1½-3 hours. Add the potatoes and simmer until vegetables are tender, about 30 minutes more. Add broth or water if the stew is dry. Add frozen peas/carrots at the end. cook until warmed. Season with salt and pepper to taste. Ladle among 4 bowls and serve.

    • @wile_e8
      2•1 year ago

      OK, so I was adding ingredients to my grocery list to try and make this this weekend, and:

      add the tomato paste. Cook and stir this for 3-5 minutes. then

      You have tomato paste mentioned here. I clearly see you add it in the GIF. It is not in the ingredient list. How much should I add?

      • @Donnywholovedbowling
        3•1 year ago

        It appears they haven’t come back but it looks like a standard 6oz can (maybe 8oz I’m a little drunk and hungry so I checked the comments)

      • @irreticentOP
        2•1 year ago

        I have no idea how much but it looks like the amount you’d get in a small can.

        • @wile_e8
          2•1 year ago

          Well, I made it.

          Notes:

          • I did add a whole small can of tomato paste (6 oz), and given how red it is, I probably would have been fine with a couple scoops.
          • I forgot to add the beef and stir it around in the sauce to get it coated before adding the broth - I just went right to the broth while I had the measuring cup in my hand from the wine. I didn’t notice this until I went back to see if your broth was as red as mine.
          • I cooked the potatoes for 45 minutes, and they weren’t fully cooked through yet. I was thinking I need to cook them longer next time, my wife said it would be a better idea to just cut them smaller next time.

          So, pretty good, but not great given a few things I did wrong. At least I know what to fix the next time I make this.

          • @irreticentOP
            2•1 year ago

            Thanks for the update and notes. I plan on making this soon. I’ll post a comment if/when I do.

  • @wile_e8
    5•1 year ago

    I don’t know if I’ll make this, but I’m so glad someone is posting to this community. Please keep it up!