This classic stick-to-your-ribs stew is the ideal project for a chilly weekend. Beef, onion, carrots, potatoes and red wine come together in cozy harmony. Beef and carrot stew a subscriber, you have 10 gift recipes to give each month.

Anyone can view them – even nonsubscribers. 20classic stick-to-your-ribs stew is the ideal project for a chilly weekend. Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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. 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. Add the onions and carrots and simmer, covered, for 10 minutes.

Tags: crumbs, sorrel