Early spring arrives with a chill in the air. Now is a great time to savor a comforting beef stew with locally grown and made products from the Lenexa Farmers Market.

Ingredients

2 tablespoons cooking oil
2 pounds beef stew meat, trimmed and cut into 1-inch cubes (Hedgewood Farms or JET Produce and Meats)
¼ teaspoon freshly ground pepper
2 teaspoons salt
3 tablespoons all-purpose flour
2 tablespoons red wine vinegar
1 cup Tailgate Red Wine (Holy-Field Vineyard and Winery)
6 cups beef broth, homemade or low-sodium canned
1 bay leaf
2 medium onions, peeled and chopped (JET Produce and Meats)
8 medium carrots, peeled and cut into ¼-inch rounds
8 medium potatoes, peeled and cut into 1-inch cubes (JET Produce and Meats)

Directions

1. In large pot, heat cooking oil over medium heat. Season the beef with the salt and pepper. Add the beef to the pot and sauté until the beef browns on all sides. Cook in batches to not overcrowd the pot. Once all the meat is cooked, return to the pot and stir in flour until meat is coated. Continue to cook the meat, stirring for two minutes.


2. Add the vinegar, wine and beef broth. Cook over medium-high heat, scraping the pan with a wooden spoon to loosen any browned bits. Add the bay leaf. Bring to a boil, then reduce to a slow simmer.


3. Cover and cook, until the beef is tender, about 1½ hours. Add the onions and carrots and simmer, covered, for 10 minutes. Add the potatoes and simmer until vegetables are tender, about 30 minutes more. Add broth or water if the stew is too thick. Season with salt and pepper to taste.