Classic Beef Stew



  1. Season the cut chunks of beef with salt and pepper and then toss with the flour
  2. Heat about 2 tablespoons of olive oil in a large Dutch oven and cook the beef in two batches to brown it well (you don’t want to overcrowd the meat as it won’t brown well if the pot is too crowded). Brown each batch for about 4 – 5 minutes (or until the meat has a nice brown coloring), stirring frequently. Remove meat from Dutch oven and set aside
  3. Add the onions and brown for about 4 minutes
  4. Add the red wine vinegar, beef demi-glace and red wine, stir and scrape up any bits of meat stuck to the bottom of the Dutch oven. Bring to a boil, reduce heat and simmer for about 5 minutes
  5. Add the beef broth and bay leaves, return to a boil then cover, reduce heat and simmer for at least 1 ½ hours
  6. About 45 minutes to 1 hour before serving, add the carrots and potatoes to the stew.  You don’t want to add them too early because if they cook for more than about 1 hour they can get soggy
  7. Season with salt + pepper to taste