Description

A hearty and comforting red wine beef stew brimming with tender chunks of beef, robust red wine, earthy potatoes, and sweet carrots. Slow-simmered to perfection, this classic dish is ideal for cozy dinners and makes an excellent meal for family gatherings.

Ingredients

Units Scale

For the Stew

2 pounds beef chuck, cut into 1.5-inch cubes
Salt and black pepper, to taste
2 tablespoons olive oil
1 large onion, diced
3 garlic cloves, minced
3 tablespoons tomato paste
2 cups dry red wine
3 cups beef broth
2 tablespoons Worcestershire sauce
2 teaspoons dried thyme
2 bay leaves

Vegetables

1.5 pounds Yukon gold potatoes, cut into chunks
3 large carrots, peeled and sliced into 1-inch pieces
2 celery stalks, chopped

For Serving (Optional)

Fresh chopped parsley
Crusty bread

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Instructions

Brown the Beef: Season the beef cubes generously with salt and black pepper. In a large Dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat. Sear the beef in batches until well-browned on all sides, about 5 minutes per batch. Transfer browned beef to a plate and set aside.
Sauté Aromatics: Reduce the heat to medium. Add diced onions and cook, stirring, until softened and just starting to brown, about 5 minutes. Add minced garlic and sauté for 1 minute, until fragrant.
Deglaze and Build Flavor: Stir in tomato paste and cook for 2 minutes to deepen the flavor. Pour in red wine, scraping the bottom of the pot to release any browned bits. Bring to a simmer and let wine reduce by half, about 8–10 minutes.
Add Liquids and Seasoning: Return browned beef and any juices to the pot. Add beef broth, Worcestershire sauce, dried thyme, and bay leaves. Stir to combine and bring back to a simmer.
Simmer the Stew: Reduce the heat to low, cover partially, and simmer gently for 1.5 hours. Stir occasionally and skim off any foam that rises to the top.
Add Vegetables: Add potatoes, carrots, and celery to the pot. Stir to combine, then continue simmering uncovered for another 45 minutes to 1 hour, until the beef is fork-tender and the vegetables are soft.
Finish and Serve: Discard bay leaves. Taste the stew and adjust seasoning as needed. Ladle stew into bowls, garnish with chopped parsley if desired, and serve with crusty bread.

Notes

Browning the beef in batches prevents overcrowding, ensuring a richer flavor.
If stew thickens too much, add a splash of beef broth or water to reach desired consistency.
This stew tastes even better the next day as flavors further develop.
Swap Yukon gold potatoes for red potatoes or sweet potatoes if preferred.

Nutrition

Serving Size: 1.5 cups
Calories: 425
Sugar: 5g
Sodium: 720mg
Fat: 16g
Saturated Fat: 6g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 5g
Protein: 35g
Cholesterol: 95mg