Description
A rich and hearty beef stew made with tender beef chuck, red wine, carrots, potatoes, and aromatic herbs. Perfect for a cozy dinner.
Ingredients
Scale
- 2 lbs beef chuck, cut into 1-inch cubes
- 2 cups dry red wine
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 carrots, sliced
- 2 potatoes, peeled and cubed
- 2 stalks celery, chopped
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 bay leaf
- 2 cups beef broth
- 1 tablespoon tomato paste
- Salt and pepper to taste
- 2 tablespoons all-purpose flour
Instructions
- In a large pot or Dutch oven, heat olive oil over medium-high heat.
- Dredge beef cubes in flour, then brown in batches. Remove and set aside.
- In the same pot, sauté onion, carrots, celery, and garlic until softened.
- Add tomato paste, thyme, and bay leaf. Stir for 1 minute.
- Pour in red wine and beef broth. Bring to a boil, scraping up any browned bits.
- Return beef to the pot with potatoes. Season with salt and pepper.
- Simmer covered for 1.5 to 2 hours until beef is tender.
- Remove bay leaf and serve hot.
Notes
For extra flavor, sear the beef in small batches to avoid crowding. If the stew is too thick, add more broth or water.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Method: Main Course
- Cuisine: French
Nutrition
- Calories: 450 kcal
- Sugar: 5g
- Fat: 18g
- Carbohydrates: 25g
- Protein: 35g