Old-fashioned beef stew

Ingredients

Serves: 4

• ¼ cup (60 mL) all-purpose flour
• ¼ tsp (1 mL) each salt and pepper
• 1 lb (454 g) lean stewing beef, cut into 2-inch (5 cm) cubes
• 2 Tbsp (30 mL) oil, divided
• 2 onions, chopped
• 4 cloves garlic, finely chopped
• 1 tsp (5 mL) each dried thyme, rosemary and marjoram
• 2 bay leaves
• 1 cup (250 mL) red wine (or substitute additional beef broth)
• ¼ cup (60 mL) tomato paste
• 2 cups (500 mL) reduced-sodium beef broth
• 1 cup (250 mL) water
• 2 cups (500 mL) carrots, chopped (about 5)
• 1 cup (250 mL) celery, chopped (about 2 stalks)
• 1.5 lb (680 g) thin-skinned potatoes, chopped into 2-inch (5 cm) cubes (about 5 potatoes)
• ¼ cup (60 mL) chopped fresh parsley

Instructions

1. Mix flour, salt and pepper in a large bowl. In batches, add cubed beef and toss to coat. Transfer to a plate and repeat batches. Reserve any remaining flour mixture.
2. Heat 1 Tbsp (15 mL) oil in a large saucepan over medium-high heat. Cook beef in batches for 2 minutes per side until browned all over, transferring to a plate when complete. Add the additional tablespoon of oil as needed between batches.
3. Reduce heat to medium and add onion and garlic. Cook for 3 to 5 minutes until softened. Stir in herbs, bay leaves, and remaining flour mixture if any, and cook for an additional 2 minutes.
4. Whisk in wine and tomato paste; cook, stirring frequently, to scrape up brown bits. Return beef and any juices to the pan; add broth and water and bring to a boil. Cover, reduce heat to medium-low and simmer, stirring occasionally, for one hour.
5. Meanwhile, prepare carrots, celery and potatoes; add to the pan after one hour, and cover and simmer for an additional 30 minutes. Remove bay leaves and stir in parsley before serving.

• Leftovers: Leftover stew can be frozen in air-tight containers for up to 3 months. Thaw in the refrigerator and reheat in a covered pot over medium heat for 3 to 5 minutes after coming to a simmer.