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Beef Stew

Ingredients

  • 1 pound lean stew beef, cut in 2 inch pieces
  • salt and pepper to taste
  • 2 Tablespoons flour
  • 2 Tablespoons oil
  • 2 Tablespoons apple cider vinegar
  • 2 potatoes, peeled and cut in 1 inch chunks
  • 3 carrots, peeled and cut into 1 inch chunks
  • 1 onion, quartered
  • 1 celery stalk, cut into 1 inch chunks
  • 3 cups beef broth
  • a sprinkling of fresh minced parsley optional

Instructions

  • Salt and pepper the meat cubes, then toss with a tablespoon of the flour, saving the rest for later.
  • Heat the oil in a Dutch oven or heavy pot over medium-high heat and brown the beef on all sides, about 5 minutes.
  • Remove the meat with a slotted spoon and set aside.
  • Pour the vinegar into the pot and heat it while scraping up the browned bits.
  • Add the broth and all the vegetables along with the browned beef. Bring to a very low simmer, cover. and cook about 2 hours, until the beef is tender.
  • Add some of the broth to the flour and stir together until smooth. Add this back to the stew and cook another ten minutes.
  • Season to taste with salt and pepper, about half a teaspoon each. Sprinkle with the parsley, if using, then dish it up and serve it.