The perfect dish for fall. Hearty chunks of beef, potato, celery and carrots thats even better the second day.
¼ cup all-purpose flour
¼ teaspoon freshly ground pepper
1 pound beef stewing meat, trimmed and cut into inch cubes
2 tablespoons olive oil
1/4 cup red wine vinegar
6 cups broth, I used vegetable broth, but beef would be great here
4 bay leaves
1 tablespoon rosemary
1 tablespoon herbs de providence
1 tablespoon oregano
1 tablespoon worcestershire sauce
2 medium onions, peeled and chopped
6 medium carrots, cut into 1/4-inch rounds
5 celery stocks, sliced
2 large baking potatoes, cut into 3/4-inch cubes
Salt to taste
1. Combine the flour and pepper in a bowl, add the beef and toss to coat well. Heat oil in a cast iron pan or in a 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.
2. Remove the beef from the pot and add the vinegar. Cook over medium-high heat, scraping the pan with a wooden spoon to loosen any browned bits.
3. Transfer browned bits and juice into the instantpot or regular pot. Add the beef, broth, bay leaves, rosemary, herbs de providence, oregano, Worcestershire sauce, onion, carrots, celery, and potatoes, and set to stew setting. If using a regular pot set temperature to medium, cook until vegetables are tender and meat reaches correct internal temperature.
4. Cover and cook, on stew setting in instant pot or 1 1/2 hours in regular pot. Ladle into bowls and serve.