BEEF CHILI STEW RECIPES

Steps:

• 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. Add the beef a few pieces at a time; do not overcrowd. Cook, turning the pieces until beef is browned on all sides, about 5 minutes per batch; add more oil as needed between batches.
• 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.
• Cover and cook, skimming broth from time to time, until the beef is tender, about 1 1/2 hours. 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.

Steps:

• Coat beef with flour. Heat oil in large saucepan or Dutch oven on medium-high heat. Add 1/2 of the beef; brown on all sides. Repeat with remaining beef.
• Stir in seasonings and beef broth. Bring to boil. Reduce heat to low; cover and simmer 1 1/2 hours.
• Stir in vegetables; cover. Simmer 30 minutes or until vegetables are tender. Add additional water as necessary. Remove bay leaf before serving.