Description
A hearty beef stew made with red wine and tender beef chuck, perfect for cozy evenings and gatherings.
Ingredients
- 2 lbs beef chuck, cut into 1–1½ inch cubes
- 4 medium carrots, chopped into large chunks
- 3 medium potatoes, diced (Yukon Gold or Russet)
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth (low-sodium if preferred)
- 2 cups red wine (cabernet or merlot)
- 2 tbsp tomato paste
- 2 tsp Worcestershire sauce
- 1 tsp dried thyme (or 1 tbsp fresh)
- 1 bay leaf
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Heat 2 tbsp olive oil in a Dutch oven over medium heat until shimmering.
- Season beef cubes with salt and pepper. Brown in batches for about 3–4 minutes per side, then transfer to a plate.
- Reduce heat to medium-low, add onion and sauté until translucent (about 4–5 minutes). Add garlic and cook for 30–45 seconds.
- Stir in tomato paste and cook for 1 minute. Pour in red wine and scrape up browned bits. Let reduce for 2–3 minutes.
- Add the beef back into the pot along with carrots, potatoes, broth, Worcestershire sauce, thyme, and bay leaf. Bring to a gentle simmer.
- Cover, reduce heat to low, and simmer for 2–3 hours until the beef is fork-tender.
- Remove bay leaf and adjust seasoning with salt and pepper. If sauce is thin, simmer uncovered for 10–15 minutes or thicken with a cornstarch slurry.
- Serve hot in deep bowls.
Notes
For extra richness, use beef stock instead of broth. This stew can improve overnight in refrigeration.