Description
A hearty beef stew enriched with red wine for deep flavor.
Ingredients
Scale
- 2 pounds beef chuck, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 garlic cloves, minced
- 2 cups red wine
- 4 cups beef broth
- 4 carrots, sliced
- 3 potatoes, diced
- 2 bay leaves
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add beef cubes and brown on all sides, about 5 minutes.
- Add onion and garlic, cook until softened, about 3 minutes.
- Pour in red wine and beef broth, bring to a boil.
- Add carrots, potatoes, bay leaves, salt, and pepper.
- Reduce heat to low, cover, and simmer for 2 hours or until meat is tender.
- Remove bay leaves before serving.
Notes
For best results, use a full-bodied red wine like Cabernet Sauvignon. Let the stew rest for 10 minutes before serving.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Method: Main Course
- Cuisine: French
Nutrition
- Calories: 450
- Sugar: 5g
- Fat: 25g
- Carbohydrates: 20g
- Protein: 35g