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Red Wine Beef Stew

Print Recipe
Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2.5 pounds beef chuck cut into 2-inch cubes
  • 3 tablespoons olive oil
  • 1 large yellow onion diced
  • 4 cloves garlic minced
  • 2 cups dry red wine Cabernet Sauvignon or Merlot
  • 3 cups beef broth
  • 2 tablespoons tomato paste
  • 3 large carrots peeled and cut into 1-inch pieces
  • 1 pound baby potatoes halved
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 2 tablespoons all-purpose flour
  • Salt and black pepper to taste
  • Fresh parsley for garnish

Method
 

  1. Pat beef cubes dry with paper towels and season generously with salt and pepper. Toss with flour until evenly coated.
  2. Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat. Brown beef in batches, about 4 minutes per side, then transfer to a plate.
  3. Add remaining oil to the pot and sauté onion until softened, about 5 minutes. Add garlic and tomato paste, cooking for 1 minute until fragrant.
  4. Pour in red wine, scraping up any browned bits from the bottom of the pot. Let simmer for 5 minutes to reduce slightly.
  5. Return beef and any accumulated juices to the pot. Add beef broth, bay leaves, and thyme. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 hours.
  6. Add carrots and potatoes, cover, and continue simmering for 45 minutes until vegetables are tender and beef is fork-tender.
  7. Remove bay leaves, adjust seasoning with salt and pepper, and garnish with fresh parsley before serving.