Combine the flour and pepper in a bowl, add the beef and toss to coat well Stew benefits from slow simmering to allow all the ingredients to meld beautifully. Heat 3 teaspoons of the oil in a large pot
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Add the beef a few pieces at a time
It has hearty protein, in the form of beef chuck, tip or round roast
And it’s full of nourishing vegetables, including carrots, potato, green bell pepper, celery and onion The fragrant stock that comes together during the dish’s long simmer is a perfect complement to crusty bread, noodles or rice. But our recipe for beef stew’s real secret ingredient is a splash of balsamic vinegar—swirling it into the stew just before serving brightens the flavors and cuts through some of the fat for a lighter finish Make sure you’re using the right beef stew meat.
Season with salt and pepper Add onions, potatoes, carrots, garlic, bay leaves, and 3 cups water It’s so quick and easy to make this flavorful beef stew and it’s all cooked in one pot Start with beef stew meat, season it with salt and pepper and then toss it with flour until its well coated
Cut the stew meat into equal sized cubes and add it to a bowl with flour salt and pepper.
Preparation tips choose chuck roast or stew meat with some marbling—this fat breaks down during cooking, keeping the beef tender and flavorful Brown the beef in batches to avoid steaming, which helps develop that rich, deep flavor Don’t rush the cooking time
