Red Wine Beef Stew
Equipment
- 1 Dutch oven or large pot
- 1 Wooden spoon
- 1 Cutting board
- 1 Chef's knife
- 1 measuring cup
- 1 Mixing bowl
Ingredients
- 2 pounds beef chuck cut into 1.5-inch cubes
- 2 tablespoons olive oil
- 1 large onion chopped
- 3 cloves garlic minced
- 2 tablespoons tomato paste
- 3 tablespoons all-purpose flour
- 2 cups red wine
- 2 cups beef broth
- 4 carrots carrots cut into chunks
- 3 potatoes potatoes cut into chunks
- 2 sprigs fresh thyme
- 1 bay leaf
- Salt and pepper to taste
Instructions
- Heat olive oil in a Dutch oven over medium-high heat.
- Season beef with salt and pepper, then brown in batches, setting aside when done.
- Add onion and garlic to the pot and sauté until soft.
- Stir in tomato paste and cook for 2 minutes.
- Sprinkle flour over the onion mixture and stir to combine.
- Gradually pour in red wine, scraping up any browned bits from the bottom of the pot.
- Add beef broth, carrots, potatoes, thyme, and bay leaf to the pot.
- Return beef to the pot, bring to a simmer, then reduce heat to low.
- Cover and cook on low for 2 hours, stirring occasionally.
- Remove from heat and let stew rest for 10 minutes before serving.
Notes
For a richer flavor, marinate the beef in red wine and herbs for a few hours or overnight before cooking. Use a wine that you enjoy drinking, as the flavor will concentrate in the stew. To thicken the stew, mash some of the potatoes and carrots into the broth towards the end of cooking. Adjust seasoning to taste, and serve with crusty bread to soak up the delicious sauce.
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