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Categories:
flour fresh ground pepper stewing beef vegetable oil red wine vinegar red wine beef broth bay leaves onion carrots baking potatoes salt Cajun seasoning tomato paste
Viewed: 35 - Published at: 7 years agoIngredients
- 1/4 cup all-purpose flour
- 1/4 teaspoon fresh ground pepper
- 1 lb stewing beef, 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
- 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
- 1 tablespoon cajun seasoning (to taste)
- 2 tablespoons tomato paste
Method
- 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.
- Saute the onions and add 1 to 2 tablespoons of tomato paste. Continue to cook until the color starts to go from bright red to rust, then deglaze with the wine and vinegar. Ensure that any remains from cooking the beef and onions are loosened up from the bottom of the pan. Return the beef to the pot and add the 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 1.5 hours). Add the carrots, salt, pepper, and cajun seasonings, then bring to a simmer, covered, for 10 minutes. Add the potatoes and simmer until all vegetables are tender, about 30 minutes more. Add broth or water if the stew is dry. Serve and enjoy!
