Prime Beef Stew
Casanova's prime beef stew is definitely a classic but there are steps you can take to elevate it. This recipe develops layers of flavor and help to provide a deep, rich broth that's essential to a dish like this one.
We guarantee that our filet mignon cubes will make the most tender beef stew you've ever had.
Check out our recipe below and let us know it was the best beef stew you ever had!
- 1 medium onion, peeled and chopped
- 5 medium carrots, peeled and cut into 1/4-inch rounds
- 2 large baking potatoes, peeled and cut into 3/4-inch cubes
Baking & Spices
- Bay Leaves 2
- ¼ cup all-purpose flour
- Salt to taste
- ¼ teaspoon freshly ground pepper
- 2 teaspoons salt
Oils - Vinegars – Dairy - wine
- Either 5 teaspoons vegetable oil
- 2 tablespoons red wine vinegar
- 1 cup red wine
- 3 ½ cups beef broth
- Combine the flour and pepper in a bowl, add the beef and toss to coat well.
- Heat 3 teaspoons of the oil in a large pot. Add the beef a few pieces at a time; do not overcrowd. Cook, turning the pieces until beef is browned on all sides, about 5 minutes per batch; add more oil as needed between batches.
- Remove the beef from the pot and add the vinegar and wine. Cook over medium-high heat, scraping the pan with a wooden spoon to loosen any browned bits.
- Add the beef, beef broth and bay leaves. Bring to a boil, then reduce to a slow simmer.
- Cover and cook, skimming broth from time to time, until the beef is tender, about 1 1/2 hours.
- Add the onions and carrots and simmer, covered, for 10 minutes.
- Add the potatoes and simmer until vegetables are tender, about 30 minutes more. Add broth or water if the stew is dry. Season with salt and pepper to taste.