Access to this page has been denied because we believe you are using automation tools to browse the website. This classic stick-to-your-ribs stew is the ideal project for a chilly weekend. Beef, onion, carrots, potatoes and red wine come together in cozy harmony. As a subscriber, you have 10 gift recipes to give beef carrot stew month.

Anyone can view them – even nonsubscribers. 20classic stick-to-your-ribs stew is the ideal project for a chilly weekend. Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Combine the flour and pepper in a bowl, add the beef and toss to coat well. Heat 3 teaspoons of the oil in a large pot. Remove the beef from the pot and add the vinegar and wine. Cook over medium-high heat, scraping the pan with a wooden spoon to loosen any browned bits.

Add the beef, beef broth and bay leaves. Bring to a boil, then reduce to a slow simmer. Add the onions and carrots and simmer, covered, for 10 minutes. Add the potatoes and simmer until vegetables are tender, about 30 minutes more. Add broth or water if the stew is dry.

Season with salt and pepper to taste. Ladle among 4 bowls and serve. Be the first to leave one. Get recipes, tips and offers in your inbox. Opt out or contact us anytime.