Description
A comforting and elegant beef stew made with tender beef, hearty vegetables, and a rich red wine broth—perfect for cozy dinners and chilly nights.
Ingredients
- 2 pounds beef chuck roast, cut into 1.5-inch cubes
- Salt and black pepper, to taste
- 1/4 cup all-purpose flour
- 2 tablespoons olive oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 3 large carrots, thickly sliced
- 4 medium Yukon Gold potatoes, cubed
- 2 tablespoons tomato paste
- 2 cups dry red wine (e.g., Cabernet Sauvignon, Merlot, or Pinot Noir)
- 2 cups beef broth
- 4 sprigs fresh thyme
- 1 bay leaf
Instructions
- Season beef cubes with salt and pepper, then toss with flour to coat evenly.
- Heat olive oil in a large Dutch oven over medium-high heat. Sear the beef in batches until browned on all sides. Remove and set aside.
- Lower heat and add onions to the pot. Cook until softened, then stir in garlic and tomato paste until fragrant.
- Deglaze the pot with red wine, scraping up brown bits. Let simmer briefly to reduce slightly.
- Return beef to the pot and add beef broth, carrots, potatoes, thyme, and bay leaf. Stir well and bring to a gentle simmer.
- Cover and cook for about 2 hours, stirring occasionally, until beef is fork-tender and vegetables are soft.
- Discard thyme sprigs and bay leaf. Adjust seasoning and simmer uncovered briefly if you prefer a thicker broth. Serve hot.
Notes
- Garnish with chopped parsley, flaky salt, or a drizzle of olive oil before serving.
- Serve with crusty bread, salad, mashed potatoes, or polenta.
- To make ahead, cool completely and refrigerate up to 4 days or freeze up to 3 months.
- Reheat gently over low heat or in the microwave in short intervals.
- For a slow cooker version, sear beef and build base in a skillet first, then transfer to slow cooker and cook on low for 8 hours (add potatoes/carrots halfway through).
