Ingredients
- 1 lb. stew beef
- 4-5 carrots, sliced
- 1 onion, chopped
- 3 1/2 cups broth
- 1tbsp red wine vinegar
- 1 lb. soft skinned potatoes (cut into 2″ pieces if larger than 2″)
- handful of herbs
Instructions
- Brown beef in a Dutch oven. Add a little oil, if necessary.
- Remove and drain. Deglaze w/ vinegar and some broth.
- Add onions, and carrots, garlic until onions starts to soften.
- Add beef and the rest of the stock.
- Add the herbs tied in a bunch.
- Bake at 250 for 3 or 4 hours.
- Add potatoes and cook until soft. (About 30m for whole, 15-20 for cut up.)