Ingredients Jump to Instructions ↓

  1. 3/4 cup vegetable oil

  2. 3/4 cup flour

  3. 1 pound beef stew meat, cut into 2-inch chunks

  4. 4 teaspoons salt

  5. 1/2 teaspoon cayenne

  6. 4 to 5 carrots, trimmed and cut into 2-inch chunks (about 2 cups)

  7. 2 cups chopped onions

  8. 1 cup chopped celery

  9. 1 cup dry red wine

  10. 5 cups water

  11. 6 small red potatoes, cut into 2-inch chunks (about 2 cups)

  12. 3 bay leaves

  13. 1/2 teaspoon freshly ground black pepper

  14. 1/4 teaspoon dried thyme

Instructions Jump to Ingredients ↑

  1. Combine the oil and flour in a large heavy saucepan over medium-high heat. Stirring constantly for 10 to 15 minutes, make a dark brown roux, the color of chocolate. Season the stew meat with 2 teaspoons of the salt and the cayenne. Add the meat to the roux and brown the meat, stirring constantly, about 3 minutes. Add the carrots, onions, and celery. Cook, stirring often, for 2 minutes. Add the wine and stir for 1 to 2 minutes, until a paste forms. Add the water and stir to blend into the roux mixture. Add the potatoes, bay leaves, the remaining 2 teaspoons salt, the black pepper, and thyme. Bring to gentle boil and cook, uncovered, stirring occasionally, for 1 hour, or until the meat is tender. Remove the bay leaves, skim off any fat that has risen to the surface, and serve Yield : 4 servings


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