Beef stew

This is basically the New York Times Old-Fashioned Beef Stew recipe and it's good!

Makes 5 servings.

• 1 pound beef stewing meat
• salt
• freshly ground black pepper
• 1/4 cup all-purpose flour
• oil for cooking (I used olive oil)

Season the beef with salt and freshly ground black pepper.

Dredge in flour. I used a plastic bag.

Cook the beef in a large pot until browned on all sides, about 5 minutes. Cook in batches to avoid overcrowding if necessary; I did it in two batches.

• 2 tbsp. red wine vinegar
• 1 cup red wine

Deglaze the pan with the vinegar and wine, scraping up any bits on the bottom of the pan.

• 28 oz. beef broth
• 2 bay leaves

Add the beef broth, bay leaves, and return the stewing beef to the pan. Bring to a boil, then lower to simmer. Skim the foam off the surface.

Cover and simmer for 90 minutes.

• 1 medium onion, chopped
• 4 medium carrots, peeled and cut into 1/4" thick rounds

Add the carrot and onion and cook, covered, for 10 minutes.

• 2 large baking potatoes, peeled and cut into 1/2" cubes

Add the potatoes and cook for uncovered 30 minutes. Add liquid if needed, but I did not need to.

Season with salt and freshly ground black pepper. I used soy sauce instead of salt.

This is it chilling in cold water in the sink before portioning.

The recipe says it makes 4 servings but it seemed more like 5 servings of around 10 oz each for me. Vacuum sealed one is for dinner tonight, and the rest vacuum sealed and frozen for future dinners.

I served it with mashed potatoes, which turned out to be a lot of potatoes, but was delicious.

Reheat

To reheat from refrigerated, I cooked the potatoes and the stew in the sous vide at 150°F for 30 minutes.

Reheat from frozen should take 45 minutes to an hour.