Old-Fashioned Beef Stew
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. If you are feeding a crowd, good news: It doubles (or triples) beautifully.
We LOVE Cast Iron Cooking at UrbaneFarm. UrbaneFarm is a purveyor of Hot Sauces, Fish Sauces, Salsas, BBQ Sauce, Pasta Sauce, Rubs, Flavored Salts, Chips, Beef Jerky and Unique Art and CutFlowers.
- ¼ cup all-purpose flour
- ¼ teaspoon freshly ground pepper
- 1 pound beef stewing meat, trimmed and cut into inch cubes
- 5 teaspoons vegetable oil
- 2 tablespoons red wine vinegar
- 1 cup red wine
- 3 ½ cups beef broth, homemade or low-sodium canned
- 2 bay leaves
- 1 medium onion, peeled and chopped
- 5 medium carrots, peeled and cut into 1/4-inch rounds
- 2 large baking potatoes, peeled and cut into 3/4-inch cubes
- 2 teaspoons salt
- 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.
Second Act Entrepreneur Book Launch 3/22/22
Would be interested in being on my book launch team.
If so, here’s how it works… I will be doing a soft launch of the book, exclusively for my launch team members on Friday March 18th, 2022. I have set up 3 free download days for my launch team on Amazon Kindle. I will send you an email containing the direct link to the book page on Amazon on the first day of the soft launch. You’ll be able to receive the ebook via Kindle download, for free. If you don’t have the Kindle app installed, there’s an option to download that for free as well (you do not need to subscribe to the paid version). Your free download of the ebook will be emailed to you directly from Amazon. It’s important to download it during the 3-day soft launch period as it will no longer be free after that. The ebook download is critical because that’s what Amazon is going to rank and that’s how your review will be posted. The link I will send you is also where you will post a rating/review for the book (this is the most important part of the launch).
So, if you’re interested, here’s what I need from you:
1. Download the ebook (for free) between Friday 3/18/22 and Sunday 3/20/22.
2. Read it (it’s quite short and easy to read)!
3. Write a review and post it to the same Amazon link within a week. Even if you haven’t read the entire book by then, please review what you’ve read so far, or read at least a few chapters and post a review based on that. The more reviews I get in the first week, the higher my ranking and the more visibility I get on Amazon.
Eric is an Entrepreneur, a Real Estate Developer and an Apartment Operator. He is also a Writer/Published Author of SecondAct Entrepreneur, From Detroit, he has returned to Indian Lake where he grew up. Eric has a deep love and passion for HotSauces, and CutFlowers. His UrbaneFarm, is a purveyor of special one of a kind HotSauces, Salsa’s, BBQ Sauce, Rubs, Gourmet Salts, Spices, Chips and Jerky, available at TheDepot. CutFlowers are available in season. You can meet Eric most Friday and Saturdays slinging Chicago Dogs at BackAlley Eatzz, a GrillTrailer located at TheDepot in Downtown Lakeview, OH. Stop in and say Hello!