Description
Tender beef cubes and sweet carrots soak up a bold red wine broth as earthy potatoes melt on your tongue, delivering layers of robust flavor in every spoonful.
Ingredients
- 2 pounds beef chuck roast cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 large onion chopped
- 3 cloves garlic minced
- 2 tablespoons tomato paste
- 750 milliliters red wine
- 2 cups beef broth
- 1 teaspoon dried thyme
- 2 bay leaves
- 1 pound potatoes peeled and cut into chunks
- 1 pound carrots peeled and sliced
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons all-purpose flour
Instructions
- Season beef cubes with salt and pepper and toss with flour.
- Heat olive oil in a large pot over medium-high heat and sear beef cubes until browned on all sides then remove and set aside.
- Add chopped onion and minced garlic to the pot and cook until softened, about 5 minutes.
- Stir in tomato paste and cook for 2 minutes to deepen flavor.
- Pour in red wine and bring to a simmer, scraping up any browned bits from the bottom.
- Add beef broth, dried thyme, bay leaves and return beef to the pot; bring to a boil.
- Reduce heat to low, cover and simmer for 1 hour, stirring occasionally.
- Stir in potatoes and carrots, cover and simmer for 30 minutes or until vegetables are tender.
- Remove bay leaves and adjust seasoning with additional salt and pepper before serving.
Notes
- Use a dry red wine such as Cabernet Sauvignon or Merlot for best flavor
- For a thicker stew remove the lid during the last 15 minutes of cooking
- You can substitute mushrooms, pearl onions or parsnips for extra flavor
- Stew tastes even better the next day after flavors have melded