Rich and Hearty Beef Stew

This stick-to-your-ribs stew is a total classic and always a hit. Make sure not to rush this recipe; low and slow yields a rich flavor and makes the tough stew meat tender. This recipe makes 4 servings but can easily be doubled.

PREP TIME: 15 minutes
COOK TIME: 2 hours 30 minutes

1/4 cup flour
1 pound beef stewing meat, trimmed and cut into 1" cubes
2 tablespoon vegetable oil
2 tablespoons red wine vinegar
1 cup red wine
3 1/2 cups beef stock (we like Kitchen Basics brand for this recipe)
2 bay leaves
1 medium yellow or red onion, peeled and chopped
5 medium carrots, peeled and cut into 1/4-inch rounds
3-4 stalks celery, cut into 1" pieces
2 large baking potatoes, peeled and cut into 3/4-inch cubes
Salt and pepper, to taste
Fresh chopped parsley, for garnish

Heat a large Dutch oven to medium-high and add oil.

Add the flour and beef to a bowl; toss to combine, remove beef and shake off excess flour. Add beef to the pan and brown on all sides, turning with kitchen tongs. Be sure not to overcrowd the pan, you may have to work in batches. When the beef is browned, remove from the pan and set aside.

Add the wine to the pan, making sure to scrape up any brown bits from the bottom of the pan with a wooden spoon. Add stock, vinegar, bay leaves and beef pieces. Bring to a boil then reduce heat to a simmer. Cover and cook until beef is fork-tender, about 1 1/2 hours.

Add the onions, carrots, celery and potatoes; cover and simmer until vegetables are tender, about 30 minutes. Season with salt and pepper to taste and garnish with parsley before serving.