Austin resident Mandy Smith sent this recipe from his mother who she said served it every year at Christmas as a Good Luck Omen.
Makes: 4 servings
Ingredients
· 1 medium onion, peeled and chopped
· 5 medium carrots, peeled and sliced
· 2 large baking potatoes, peeled and cubed
· ¼ cup all-purpose flour
· ¼ teaspoon ground pepper
· 1 pound beef stew meat, cut into cubes
· 5 teaspoons vegetable oil
· 2 tablespoons red wine vinegar
· 1 cup red wine
· 3½ cups beef broth
· 2 bay leaves
· 2 teaspoons salt
Directions
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. Cook until beef is browned on all sides, about 5 minutes per batch.
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 bits. Add the beef, beef broth and bay leaves. Bring to a boil, then reduce to a slow simmer.
Cover and cook, skimming broth, until the beef is tender — about 1½ hours. Add the onions and carrots and simmer, cover 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. Serve in four bowls with bread.