small yukon gold potatoes, washed and cut into large cubes
Directions
1.
Pat dry beef with paper towels. Season with salt and pepper and in a small bowl, dredge beef cubes in flour until evenly coated.
2.
In a large stock pot, heat oil and sear beef in small batches on all sides about 2 minutes until evenly browned. When browned, transfer beef to a plate and set aside.
3.
In the same stock pot where beef was seared add onions, carrots, celery, garlic, and bay leaves. Cook for about 5 minutes. Add beef back to pot and add paprika, cloves, Worcestershire sauce and red wine. Stir, being sure to scrap the bottom of the pot to loosen the brown bits. Add water or stock and bring to a boil. After boil, cover and cook over low heat, about 1 1/2- 2 hours.
4.
At the 45 minute mark, add potatoes, and season stew with salt and pepper and continue simmering until beef is tender and potatoes are cooked through.
5.
When ready, place stew in large bowls and serve with accompaniment of your choice.
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By
Malcom Smith
