Beef Stew


  • 1 pound stew meat, cut into 1-1/2-inch chunks
  • 1/4 cup flour
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil
  • 1/2 cup red cooking wine
  • 1/2 cup marsala cooking wine
  • 2 tablespoons red wine vinegar
  • 3 cups beef broth
  • 2 bay leaves
  • 1/2 large onion, coarsely chopped
  • 4 large carrots, peeled and coarsely chopped
  • 4 white potatoes, peeled and chopped
  • Salt and pepper, to taste


  1. In a bowl or deep baking dish, combine the flour and black pepper.
  2. Dredge the pieces of stew meat in the flour mixture until evenly coated.
  3. Heat the oil over medium-high heat in a large stock pot.
  4. In batches, sear the pieces of coated stew meat in the hot oil.
  5. As you go, remove the pieces of meat to a plate.
  6. Add the red and marsala cooking wines to the stock pot, scraping the bottom to loosen any browned bits.
  7. Add the beef broth and bay leaves, and return the stew meat to the pot, and bring to a boil.
  8. Lower the heat, cover and simmer the stew for about 90 minutes.
  9. Add the onions and carrots to the pot, cover and return to a simmer, cooking for about 15 minutes.
  10. Add the potatoes and continue simmering for another 30 minutes or until they are fork tender, adding more broth if needed.
  11. Season with salt and pepper or other preferred seasonings.
  12. Serve hot with bread, crackers or both.

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