Grandma's Carrot-Potato Stew

Ingredients

• 1 kg beef (from shank or shoulder)
• 2 onions
• 4 medium potatoes (ca. 500 g)
• 6 carrots
• 3 stalks celery
• 2 Garlic cloves
• 40 g flour
• 1 tsp coarse salt
• 0.5 tsp freshly ground pepper
• 2 tbsp olive oil
• 2 Bay leaves
• 2 tsp sweet paprika
• 1 tbsp Worcestershire sauce
• 350 ml beef broth
• 120 ml red wine

Instructions

1. 1.

   Pat the trimmed meat dry and cut into 2-3 cm cubes. Peel onions, potatoes, carrots, celery, and garlic; dice or slice into bite-sized pieces.

2. 2.

   Place flour with salt and pepper in a plastic bag, toss the meat to coat evenly.

3. 3.

   Heat oil in a hot pan and brown the meat on all sides over medium heat. Transfer to a Dutch oven, spread prepared vegetables evenly on top. Season with bay leaves, paprika, and Worcestershire sauce. Pour in broth and red wine, cover, and simmer low for 8-10 hours depending on pot size.

4. 4.

   Taste and adjust seasoning before serving.