2 pounds beef stew meat, cut into 1-inch chunks
1 Tbsp Kosher salt
1 Tbsp fresh ground pepper
4 Tbsp all-purpose flour
4 Tbsp olive oil
1 yellow onion, sliced
3 cloves garlic
2 large leeks, sliced
1 fresh jalapeno pepper, minced
3 cups North Coast Apple Cider
2 Tbsp North Coast Apple Cider Vinegar
2 cups tomatoes, diced
1 Tbsp Italian Seasoning
1 pound assorted baby potatoes (red, white, and purple)
5 large carrots, peeled and cut into 2-inch pieces
2 cups broccoli florets (optional)
Season the beef with a combination of the salt, pepper, and flour, making sure to coat on all sides. In a Dutch oven, heat the olive oil on medium-high heat, adding the meat in single layer batches. Turn every couple of minutes, allowing to brown on all sides. Transfer the browned meat to a large plate and set aside. Add more olive oil to the pan if necessary, and sauté the garlic, onions, and leeks until soft and translucent, about eight minutes. Stir in the jalapeno and cook for another two minutes. Add the onion mixture to the beef plate.
Turning the heat back up to medium-high, add the apple cider, scraping the bottom of the pan to loosen all the browned bits. Stir in the apple cider vinegar, tomatoes, and Italian Seasoning, then return the meat and onion mixture to the pot. Lower the heat to medium-low, and cook the stew at a gentle simmer for 3 hours, partially covered.
After 3 hours, add the potatoes, carrots, and broccoli (if using) and cook for another 45 minutes or until the vegetables are tender.