Beef Stew

I don't often toot my own horn, but MAN this turned out amazing. Chris was raving about it unprovoked, which is really saying something because he doesn't often praise food. This was an amazing family recipe that has simple ingredients with nothing fancy, it's beginner level and delicious. It is very hearty and filling- plus we had 3-4 additional meals out of this one recipe. You could also add additional veggies for more nutrient density if you wish. Next time I make this, I will be adding celery and kale or spinach. Since internship is winding down, I have had more brain space for creativity and have been trying a lot of new (to me) recipes in the kitchen. During all of undergrad and since, I've been so busy with working multiple jobs and studying that I haven't really been able to venture out too much and prefer to stick to my staple meals because I don't need to think too much to get the job done and have a meal prep. I'm looking forward to finally moving into the big girl world where I only have my job and life to worry about. That extra brain space has been occupied for years now and I cannot wait to try new and exciting flavors in the kitchen, of course I will be taking you all for the ride with me as I go! 

So what's my deal with soup you ask?? Over the years I have been trying to get into soups/stews, I don't always like them because they aren't often filling enough for me. They make me feel too full for the first hour or so and then I'm starving. When I do prepare them, I have been leaning toward ones that are more on the hearty side and I always pair them with a grain to have more staying power. I paired this bowl with some amazing crusty artisan bread from Costco and it soaked it up and was fantastic. Try this new recipe out and stay toasty in these upcoming chilly months. 

Ingredients:

1/4 cup all purpose flour
1/2 tsp freshly ground pepper
1 lb. cut into in. cubes
5 tsp vegetable oil
2 Tbsp red wine vinegar
1 cup red wine
3 1/2 cups low sodium beef broth
2 bay leaves
1 medium onion- chopped
5 medium carrots, peeled & cut into 1/4 in. rounds
2 large baking potatoes, peeled & cut into 3/4- in. cubes
2 tsp salt

How to:

Combine the flour and pepper in a bowl, add cubed beef and toss to coat evenly. Heat 3 tsp oil in large pot. Add beef a few pieces at a time; do not overcrowd. Cook, turning the pieces until beef is browned on all sides (~5 mins per batch), add more oil as needed between batches.
Remove beef from the pot and place on a nearby plate/dish. Add vinegar and wine. Cook over med-high heat and scape bottom of pan with a wooden spoon to loosen browned bits, (this is yummy awesome flavor).
Next, add beef, broth, and bay leaves. Bring to a boil and then reduce to a simmer.
Cover and cook, stirring from time to time until beef is tender (~1 1/2 hours). Add onions and carrots and continue to simmer covered for 10 mins. Next, add potatoes and simmer until all veggies are tender (~ 30 additional minds). Season with salt & pepper to taste. *Add more broth or water if stew needs more liquid.
Ladle into a bowl & top with crusty bread or oyster crackers.