Description
A rich and hearty beef stew simmered with red wine, vegetables, and herbs for a comforting classic dish.
Ingredients
Scale
- 2 lbs beef chuck, cut into 1-inch cubes
- 1 bottle (750ml) dry red wine
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, sliced
- 2 celery stalks, sliced
- 2 garlic cloves, minced
- 3 tablespoons flour
- 2 cups beef broth
- 2 bay leaves
- 1 teaspoon thyme
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large bowl, marinate the beef cubes in 1 cup of red wine for at least 1 hour or overnight in the refrigerator.
- Heat olive oil in a large Dutch oven over medium-high heat. Remove beef from marinade (reserve marinade) and pat dry. Brown the beef in batches, about 5-7 minutes per batch, and set aside.
- In the same pot, add onion, carrots, and celery. Sauté until softened, about 5 minutes. Add garlic and flour, stir for 1 minute.
- Pour in the remaining red wine, reserved marinade, beef broth, bay leaves, and thyme. Bring to a boil.
- Return the beef to the pot, reduce heat to low, cover, and simmer for 2 hours or until beef is tender.
- Season with salt and pepper. Remove bay leaves before serving. Garnish with fresh parsley.
Notes
For best flavor, marinate the beef overnight. Serve with crusty bread or mashed potatoes.
- Prep Time: 30 minutes
- Cook Time: 2 hours 30 minutes
- Method: Main Course
- Cuisine: French
Nutrition
- Calories: 450
- Sugar: 5g
- Fat: 20g
- Carbohydrates: 15g
- Protein: 35g