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Feb 24, 2017 · Molly O’Neill’s OLD FASHIONED BEEF STEW. (slightly adapted) Ingredients: ¼ cup all-purpose flour. ¼ teaspoon freshly ground black pepper. 1 pound beef stewing meat, trimmed and cut into inch cubes. I used beef round. 2 Tablespoons vegetable oil. 2 Tablespoons red wine vinegar.
Feb 29, 2024 · By Molly O'Neill. Updated Feb. 29, 2024. Craig Lee for The New York Times. Total Time. 2 hours 45 minutes. Prep Time. 15 minutes. Cook Time. 2 hours 30 minutes. Rating. 5 (22,768) Notes. Read...
- Dinner, Easy, One Pot, Main Course
- 2 min
- 496
- Molly O'Neill
Ingredients. ¼ cup all-purpose flour. ¼ teaspoon freshly ground pepper. 1 pound beef stewing meat, trimmed and cut into inch cubes. I used beef round. 2 Tablespoons vegetable oil. 2 Tablespoons red wine vinegar. 1 cup red wine. 3 cups beef broth, homemade or low-sodium canned. 2 bay leaves. ½ teaspoon fine sea salt.
Molly O'neill's Old Fashioned Beef Stew With All Purpose Flour, Freshly Ground Black Pepper, Beef, Vegetable Oil, Red Wine Vinegar, Red Wine, Beef Broth, Bay Leaves, Fine Sea Salt, Large Onion, Medium Carrots, Russet Baking Potatoes, Fine Sea Salt, Freshly Ground Black Pepper, Unsalted Butter, All P
Oct 8, 2023 · Molly O’Neill brought her recipe for old-fashioned beef stew (above) to The New York Times in 1994, and it has since amassed five stars and more than 20,000 ratings on New York Times...
Feb 9, 2023 · It is everything the modern New York Times’ cooking section isn’t. It’s Molly O’Neill’s “Old-Fashioned Beef Stew,” originally published in 1994. There are no curveballs in O’Neill’s method; no demands to gut your pantry; no mentions of julienne vegetables, mandolins, or the Maillard Reaction.
