BEEF STEW
2 TABLESPOONS VEGETABLE OIL, DIVIDED
QUARTER CUP ALL-PURPOSE FLOUR
ONE TEASPOON SALT
HALF TEASPOON BLACK PEPPER
1 LB BEEF CHUCK, TRIMMED AND CUT INTO 1 AND 1/2 INCH CUBES
2 TABLESPOONS RED WINE VINEGAR
TWO BAY LEAVES
ONE MEDIUM ONION, PEELED AND CHOPPED
4 MEDIUM CARROTS, PEELED AND CUT INTO QUARTER INCH CUBES
TWO LARGE POTATOES, PEELED AND CUT INTO 3/4 INCH CUBES
ONE TOMATO
3 CUPS OF WATER
Directions:
1. heat 1 tablespoon of the oil in a soup pot .
2. combine the flour and salt and pepper in a bowl. add the Beast and tossed code.
3. place the beef, a few pieces at a time, in pot, and cook, turning until the beef is well browned on all sides, about 6 minutes per batch. add more oil as needed.
4. Add water , bay leaves. bring to a boil, then reduce to a slow simmer.
5. Cover and cook, until the beef is tender, about 1 and 1/2 hours.
6. Add onions and carrots, simmer, covered for 10 minutes. add the potatoes and Cimarron to till all the vegetables are tender, about 40 minutes more. add more water if the 2 is too dry. Serve warm.