Ingredients
Scale
- ¼ cup all-purpose flour
- ½ teaspoon black pepper
- 1 lb beef stew meat, cut into 1-inch cubes
- 1 tablespoon vegetable oil
- 2 tablespoons apple cider vinegar
- 4 cups low-sodium beef broth
- 2 bay leaves
- 1 medium onion, chopped
- 4 medium carrots, cut into 1-inch pieces
- 3 medium potatoes, cut into 1-inch cubes
- 1 ½ teaspoons salt
- Fresh parsley for garnish (optional)
Instructions
- Prepare the Beef:
- In a large bowl, combine the flour and black pepper. Toss the beef cubes in this mixture until they are well-coated.
- Brown the Meat:
- Heat the vegetable oil in a large pot over medium-high heat. Brown the beef in batches, ensuring not to overcrowd the pot, about 5 minutes per batch. Add more oil if necessary to prevent sticking.
- Add Liquid and Seasoning:
- Pour in the apple cider vinegar and beef broth, scraping the bottom of the pot to loosen any browned bits. Add the bay leaves and salt. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and let it cook for 1 hour.
- Incorporate the Vegetables:
- After the beef has simmered, add the potatoes, onion, and carrots to the pot. Cover and continue to simmer for an additional 45 minutes, or until the vegetables are tender. Add more broth or water if needed to maintain desired consistency. Adjust seasoning with additional salt and pepper as needed.
- Serve and Enjoy:
- Serve the stew hot, garnished with fresh parsley if desired. This dish is perfect on its own or paired with a slice of crusty bread.
Nutrition
- Serving Size: one normal portion
- Calories: 482
- Sugar: 6.6g
- Fat: 20g
- Carbohydrates: 40g
- Fiber: 4.5g
- Protein: 34.8g