Yield: 6 servings.
3 pounds boneless beef chuck, cut into 2-inch cubes
3 tablespoons vegetable oil
Salt, to taste
Freshly ground black pepper, to taste
3 large carrots, peeled and sliced
2 large russet potatoes, peeled and cut into 2-inch cubes
3 stalks celery, sliced
2 yellow onions, quartered
⅓ cup all-purpose flour
2 tablespoons tomato paste
1 tablespoon sugar
1 cup dry red wine
1 cup water
Fresh parsley (optional)
Preheat oven to 300°. Brown beef on all sides in oil in skillet. Drain. Sprinkle beef with salt and pepper. Place the beef in a Dutch oven, or a deep casserole dish with a lid. Toss carrots, potatoes, celery, and onions in flour, and add to the beef. Mix together tomato paste, sugar, wine, water, and remaining salt and pepper. Pour over beef and vegetables, cover, and bake for 3 to 4 hours. Garnish with freshly chopped parsley.
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To commemorate our 90th anniversary, we’ve compiled a time line that highlights the stories, contributors, and themes that have shaped this magazine — and your view of the Old North State — using nine decades of our own words.
From its northernmost point in Corolla to its southern terminus on Cedar Island, this scenic byway — bound between sound and sea — links the islands and communities of the Outer Banks.
Us? An icon? Well, after 90 years and more than 2,000 issues celebrating North Carolina from mountains to coast, we hope you’ll agree that we’ve earned the title.
After nearly a century — or just a couple of years — these seafood restaurants have become coastal icons, the places we know, love, and return to again and again.
