Beefy-Beef Stew

Prep Time: 30 minutes

Cook Time: 2 hours

4 Servings

Best with: STEAK OUT

---

Story

This old fashion favorite is packed with flavor. Make this on a cold day to warm you up. It’s even better the day after! Packed with beef, onion, carrots, potatoes, and red wine, you’ll be ready for the second bowl in no time!

---

Ingredients

• 1/4 cup all-purpose flour

• 1/4 teaspoon freshly ground pepper

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

• 5 Tablespoons vegetable oil

• 2 Tablespoons red wine vinegar

• 1 cup red wine

• 3 1/2 cups beef broth

• 2 bay leaves

• 1 medium onion, chopped

• 5 medium carrots, peeled and cut into 1/4 inch slices

• 2 large baking potatoes, peeled and cut into 3/4 inch cubes

• 2 teaspoons STEAK OUT

Equipment Needed

1. Large pot with lid

2. Sharp knife

3. Medium-sized bowl

4. Large spoon for stirring

5. Cutting board

6. Tongs

---

Instructions

1. Pull beef stew pieces apart. Cover with a layer of STEAK OUT. Turn over and cover the other side with STEAK OUT. Let sit for 10 minutes to allow the seasoning to “sweat in” and the meat to absorb the flavor.

2. Combine flour and 2 Tablespoons STEAK OUT into a bowl. Mix together.

3. Heat 3 Tablespoons of the oil on medium/low in a large pot.

4. Add the beef to the flour. Toss until covered in flour/STEAK OUT mixture.

5. Place a batch in the hot oil of the pot.

6. Cook the meat until it browns on each side. About 5 minutes per side. Turn as the meat browns. (Make sure to give the meat plenty of space to allow for even cooking. Cook the meat in two batches).

7. Add more oil as needed between batches.

8. Remove the beef from the pot.

9. Add the vinegar and wine. Cook over medium-high heat, scraping the pan with a wooden spoon to loosen any browned bits.

10. Add the beef, beef broth, and bay leaves back into the pot, then reduce to a slow simmer.

11. Cover and cook until the beef is tender. About 1 - 1 1/2 hours. Stir broth occasionally.

12. Add the onions and carrots into the pot. Stir. Cover and simmer for 10 minutes.

13. Add the potatoes, cover, and simmer until vegetables are tender. (approximately 30 minutes)

14. Sprinkle with STEAK OUT again to season. Stir.

15. Serve

Tips and Tricks

My meat is usually tender after 1 hour of cooking. If you need to cook longer, add a little water or beef broth to prevent the dish from drying out.

---

More Recipes

Get Big D’s Specialty Rubs and Sauces!