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Description
Hearty beef stew braised in red wine with potatoes and carrots.
Ingredients
Scale
- 2 lbs beef chuck, cut into 1-inch cubes
- 1 tbsp olive oil
- 1 large onion, chopped
- 2 carrots, peeled and sliced
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 tbsp tomato paste
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- 1/4 tsp black pepper
- 1/2 cup all-purpose flour
- 1 bottle (750ml) dry red wine
- 4 cups beef broth
- 1.5 lbs Yukon gold potatoes, peeled and cubed
- 1 tsp salt
- 2 tbsp chopped fresh parsley, for garnish
Instructions
- Season beef with salt and pepper. Dredge in flour, shaking off excess.
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Brown beef in batches, then set aside.
- Add onion, carrots, and celery to the pot and cook until softened, about 5 minutes. Add garlic, tomato paste, thyme, and rosemary; cook for 1 minute.
- Pour in red wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer and cook for 5 minutes.
- Return beef to the pot. Pour in beef broth and bring to a simmer. Reduce heat to low, cover, and simmer for 2.5-3 hours, or until beef is tender.
- Add potatoes and cook for another 30 minutes, or until potatoes are tender.
- Season with salt to taste. Garnish with fresh parsley before serving.
Notes
- For a richer flavor, use a full-bodied red wine like Cabernet Sauvignon or Merlot.
- You can substitute other root vegetables, such as parsnips or turnips, for the potatoes or carrots.
- Stew can be made a day ahead and reheated. The flavor improves over time.
- Prep Time: 20 min
- Cook Time: 3 hr
- Category: Dinner
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 8g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 1g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 40g
- Cholesterol: 120mg