Hearty pieces of beef, carrots, tomatoes and baby red potatoes in a thick, rich stock makes this stew a soothing, satisfying end to crisp Fall and Winter days. A touch of red wine vinegar, Italian herbs, garlic and whole tomatoes bring a welcome Italian twist to savory beef stew. Getting good browning on the beef is critical to develop a rich, deep flavor.
1 1/2 lbs. beef stew meat, trimmed and cut into 1-inch cubes
1 tsp. kosher salt and 1/2 tsp. freshly ground black pepper
3 Tbsp. all-purpose flour
3 Tbsp. olive oil, divided
6 medium carrots, cut into 3/4-inch pieces (3 cups)
1 medium onion, cut into 1/2-inch wedges
4 cloves garlic, minced
1 tsp. each dried oregano and dried rosemary, crushed
3 cups unsalted beef stock, divided
2 Tbsp. red wine vinegar
1 can (28 oz.) Contadina® Whole Tomatoes, not drained
2 bay leaves
12 oz. baby red potatoes, quartered (about 10)
Season beef with salt and pepper in a medium bowl, then toss with flour; set aside. Heat 1 Tbsp. oil in a Dutch oven over medium-high heat. Add carrots, onion, garlic and herbs; cook 3 to 5 minutes until onions are softened. Remove from pan into a large bowl; set aside.
Cook beef in 2 or 3 batches so the pan isn’t over-crowded, and the meat can brown instead of steam. For each batch, heat 1 Tbsp. oil in pan and cook beef until nicely browned on all sides. Remove each batch to the bowl with vegetables.
Add 1/2 cup stock and vinegar to empty pan; scrape up any browned bits with a wooden spoon. Stir in tomatoes; break up into chunks with the spoon. Return beef and vegetables with any juices, remaining 2 1/2 cups stock and bay leaves to pan. Bring to a boil. Reduce heat to medium-low; simmer 1 hour, stirring occasionally. Stir in potatoes; bring to a simmer and cook 1 hour or until beef is tender. Remove bay leaves before serving. Season to taste with salt and pepper.