Classic Beef Stew Recipe – Sunset Magazine

Ingredients

• 2 pounds fat-trimmed boned beef chuck or other cut suitable for stewing
• 1/2 cup all-purpose flour
• 3 to 5 tablespoons vegetable oil
• 1 onion (8 oz.), peeled and sliced
• 3 cloves garlic, peeled and minced
• 2 bay leaves
• 1 tablespoon lemon juice
• 1 teaspoon Worcestershire
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 teaspoon paprika
• 1/2 teaspoon pepper
• 1/4 teaspoon ground cloves or ground allspice
• 2 cups dry red wine
• 1 can (14 oz.) fat-skimmed beef broth
• 1 pound thin-skinned potatoes, scrubbed and cut into 3/4-inch chunks
• 3/4 pound carrots, peeled and thinly sliced crosswise
• 3 stalks celery (8 oz. total), rinsed and thinly sliced
• 8 ounces small boiling onions, peeled