Description
Tender cubes of beef mingle with carrots, celery, and potatoes in a wine-kissed broth. Aromatic herbs and a slow simmer coax out deep, savory flavors, resulting in a hearty stew that’s comfort in every spoonful.
Ingredients
- 1 kg beef chuck cut into 2 cm cubes
- 2 tbsp vegetable oil
- 1 large onion diced
- 3 cloves garlic minced
- 2 carrots peeled and chopped
- 2 stalks celery sliced
- 3 medium potatoes peeled and cubed
- 2 tbsp tomato paste
- 240 ml red wine
- 960 ml beef stock
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 bay leaves
- salt to taste
- black pepper to taste
Instructions
- Season beef cubes with salt and black pepper.
- Heat vegetable oil in a large skillet over medium-high heat.
- Brown beef in batches for about 3-4 minutes per side then transfer to slow cooker.
- In the same skillet add onion and garlic and cook until soft.
- Stir in tomato paste and cook for 1 minute.
- Pour in red wine to deglaze the skillet, scraping up brown bits.
- Transfer deglazed mixture to slow cooker.
- Add carrots, celery, potatoes, beef stock, thyme, rosemary, and bay leaves to slow cooker.
- Cover and cook on low for 8 hours or on high for 4 hours until beef is tender.
- Discard bay leaves, adjust seasoning, and serve hot.
Notes
- For richer flavor use homemade beef stock.
- Brown beef in small batches to avoid steaming.
- Add a splash of Worcestershire sauce for extra depth.
- Store leftovers in refrigerator for up to 3 days.