Description

This hearty beef stew is slow-cooked with red wine, tender chunks of beef, carrots, potatoes, onions, and aromatic herbs for a comforting, flavorful dish.

Ingredients

Scale

2 lbs beef chuck, cut into 1-inch cubes
1 cup dry red wine
4 carrots, peeled and sliced
4 potatoes, peeled and cubed
1 large onion, chopped
2 cloves garlic, minced
2 cups beef broth
2 tablespoons tomato paste
1 teaspoon dried thyme
1 bay leaf
2 tablespoons vegetable oil
Salt and black pepper to taste
2 tablespoons all-purpose flour (optional, for thickening)

Instructions

Pat the beef cubes dry with paper towels and season generously with salt and pepper.
In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Brown the beef on all sides in batches, about 5-7 minutes per batch. Remove browned beef and set aside.
In the same pot, add the chopped onion and minced garlic. Cook until softened, about 4-5 minutes.
If using flour, sprinkle it over the onions and stir to coat, cooking for 1 minute.
Add the red wine to the pot, scraping up any browned bits from the bottom. Bring to a simmer and cook for 2-3 minutes to reduce slightly.
Return the browned beef to the pot. Add the tomato paste, thyme, bay leaf, beef broth, carrots, and potatoes.
Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 to 2 hours, or until the beef is tender and vegetables are cooked through. Stir occasionally.
Remove the bay leaf. Taste and adjust seasoning with more salt and pepper if needed.
Serve hot, optionally with crusty bread or over mashed potatoes.

Notes

For best results, use a good-quality red wine that you would drink, like Cabernet Sauvignon or Merlot. The stew tastes even better the next day, so making it ahead is recommended. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.

Prep Time: 20 minutes
Cook Time: 2 hours
Method: Main Course
Cuisine: French

Nutrition

Calories: 450 kcal
Sugar: 6g
Fat: 18g
Carbohydrates: 32g
Protein: 36g