14 cup all-purpose flour 14 teaspoon freshly ground pepper *INGREDIENTS
1 pound trimmed and sliced into inch cubes beef stewing meat
5 tablespoons extra virgin olive oil
red wine vinegar, 2 tblsp.
1 quart of red wine
3 12 cup homemade beef broth or low-sodium bottled beef broth
bay leaves (two)
1 medium peeled and chopped onion
5 medium peeled carrots, sliced into 1/4-inch rounds
2 large peeled baking potatoes, cut into 3/4-inch chunks
a quarter teaspoon of salt
*PREPARATION: In a mixing dish, combine the flour and pepper, then add the meat and toss thoroughly to coat. In a big pot, heat 3 tablespoons of oil. Add the meat a few pieces at a time, being careful not to overcrowd the pan. Cook, rotating the pieces occasionally, until both sides of the beef are browned, about 5 minutes per side.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. Enjoy!