Classic American Beef Stew | Louisiana Kitchen & Culture

Ingredients

• 2½ pounds boneless chuck, trimmed of excess fat and cut into 2-inch cubes
• 1 onion, sliced
• 2 carrots, scrubbed and sliced
• 4 garlic cloves, chopped
• 1 celery rib, chopped
• 1 cup full-bodied red wine
• 1 tablespoon sugar
• 1 tablespoon dried thyme leaves
• 2 bay leaves
• flour for dredging
• salt and freshly ground pepper to taste
• 1 2-inch piece of beef suet (or 2 tablespoons butter and 1tablespoon cooking oil)
• 1½ cups full-bodied red wine
• 3 cups homemade or condensed canned ( undiluted) beef broth
• 1 cup V-8 tomato cocktail (not spicy)
• 6 medium new potatoes, peeled and halved
• 6 carrots, quartered, or 18 ready-to-cook carrots
• 12 small white boiling onions, peeled