Old-fashioned Beef Stew Recipe - Nyt Cooking

Brown in hot fat in a heavy saucepan or flameproof casserole. In a large pot over medium-high heat heat olive oil. 1 cup red wine.

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I never thought I could improve my old fashioned beef stew recipe but its winter and thats beef stew season.

Old-fashioned beef stew recipe - nyt cooking. Brown well in batches as necessary. Add vegetables and bouquet garni and place meat on top. This will help thicken the stew.

1 medium onion peeled and chopped. Once browned remove the beef with a slotted spoon. Combine the flour and pepper in a bowl add the beef and toss to coat well.

Return the beef to the. Add the beef a few pieces at a time. This classic stick-to-your-ribs stew is the ideal project for a chilly weekend.

Place cubed stew meat into a large bowl. Ive been making it a lot lately and decided to try and simplify the process and its now just as delicious and even easier to make. Reduce your heat to medium and add in the onion and garlic and cook until translucent about 5 minutes.

Raise the heat and bring to boil. Trim excess fat from meat and cut into bite-size pieces. Preheat your oven to 325.

Working in batches brown the beef on all sides and remove to a bowl. Add salt and pepper as the beef browns. Stir over heat until boiling.