1 lb stew meat
1/4 cup flour
3 1/2 cups beef stock
1 cup red wine
1 tbs red wine vinegar
1 tbs Worchester sauce
1 tsp salt
1 tsp pepper
1 cup peas
1 can carrots
1 can tomatoes
1 whole onion chopped coarsely
3 cloves of garlic
2 bay leaves
dash of paprika
dash of cinnamon
1/2 inch of ginger
As crazy as this list of ingredients looks, this recipe is actually really easy. There are more optional ingredients like the paprika, ginger and cinnamon, but they do add a nice twist to the traditional recipe. The vegetables can also be subtracted or replaced with other ones.
Arguably, the base of every good soup is the holy trinity: onions, celery, carrots. I don’t always like celery. Sue me.
First,take the beef and chopped in about 1 inch square pieces. Coat evenly in the flour, salt, and pepper mix.
In the pot that you will make the stew, brown the beef on medium high heat. Use a touch of oil to get things started. 5 minutes total while turning halfway through. Do not crowd meat in pan. Do in batches if you must.
Remove meat onto another plate. Add red wine and red wine vinegar. Simmer for a few minutes while scraping off any brown bits off the bottom of the pot. They will add flavor to the broth.
Add the beef stock, Worchester sauce, bay leaves, dash of paprika, dash of cinnamon, garlic, ginger, along with the beef. I added a bit of the leftover flour to the liquid just to thicken the broth a little.
Simmer for an hour and a half. Then, add all the vegetables and continue stewing until vegetables are softened for about another hour.
I used frozen peas and canned carrots and tomatoes. Ideally, I would have used fresh produce, but you know what? I’m busy.
You can basically stew all day long if you like.