Old-Fashioned Beef Stew

Name: Old-Fashioned Beef Stew
Yield: 4
Ingredients: 1/4 cup all-purpose flour; 1/4 teaspoon freshly ground pepper; 1 pound beef stewing meat, trimmed and cut into inch cubes; 5 teaspoons vegetable oil; 2 tablespoons red wine vinegar; 1 cup red wine; 3 1/2 cups beef broth, homemade or low-sodium canned; 2 bay leaves; 1 medium onion, peeled and chopped; 5 medium carrots, peeled and cut into 1/4-inch rounds; 2 large baking potatoes, peeled and cut into 3/4-inch cubes; 2 teaspoons salt

Old-Fashioned Beef Stew was pinched from <a href="https://cooking.nytimes.com/recipes/4735-old-fashioned-beef-stew" target="_blank" rel="noopener">cooking.nytimes.com.</a>

"This classic stick-to-your-ribs stew is the ideal project for a chilly weekend. Beef, onion, carrots, potatoes and red wine come together in cozy harmony. If you are feeding a crowd, good news: It doubles (or triples) beautifully. Featured in: A Simmer Of Hope...."

INGREDIENTS

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1/4 cup all-purpose flour

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1/4 teaspoon freshly ground pepper

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

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5 teaspoons vegetable oil

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2 tablespoons red wine vinegar

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1 cup red wine

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3 1/2 cups beef broth, homemade or low-sodium canned

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2 bay leaves

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1 medium onion, peeled and chopped

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5 medium carrots, peeled and cut into 1/4-inch rounds

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

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2 teaspoons salt

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