- 1/4 cup all-purpose flour
- 1/2 teaspoon freshly ground pepper
- 1 pound beef stewing meat, trimmed and cut into inch cubes
- 1 tablespoon vegetable oil
- 2 tablespoons red wine vinegar
- 4 cups beef broth, low-sodium canned
- 2 bay leaves
- 1 medium onion, peeled and chopped
- 4 medium carrots, peeled and cut into 1-inch pieces
- 3 medium baking potatoes, peeled and cut into 1-inch cubes
- 1 1/2 teaspoons salt
- Parsley for garnish (optional)
- Mix flour and pepper in a large bowl, toss beef in the flour until it’s well coated.
- Heat oil in a large pot over medium-high heat. Add the beef; do not overcrowd, and cook in batches if needed. Turn the pieces until beef is browned on all sides, about 5 minutes per batch; add more oil as needed between batches.
- Add the vinegar and broth to the pot. Scrap the bottom of the pot with a wooden spoon to loosen any browned bits. Add the bay leaves and salt. Bring to a boil, then reduce to a slow simmer and cove. Cook for 1 hour.
- Add the potatoes and veggies to the pot. Bring it back to a simmer and cover. Cook until vegetables are tender, about 45 minutes more. Add broth or water if the stew is dry. Season with more salt and pepper to taste. Ladle among 4 bowls. Garnish with parsley.
- Prep Time: 50 minutes
- Cook Time: 85 minutes
- Serving Size: 1 Serving
- Calories: 482
- Sugar: 6.6g
- Fat: 20g
- Saturated Fat: 7.2g
- Carbohydrates: 40g
- Fiber: 4.5g
- Protein: 34.8g
Keywords: Stovetop Beef Stew Without Wine