Name: Red Wine Beef Stew
Prep time: 25 min
Cook time: 2 h 30 min
Total time: 2 h 55 min
Cuisine: American
Ingredients: 2 tbsp olive oil; 2 lbs beef chuck, cut into 1 1/2-inch cubes; 1 large onion, chopped; 3 carrots, peeled and cut into 1-inch pieces; 3 celery stalks, cut into 1-inch pieces; 4 cloves garlic, minced; 2 tbsp all-purpose flour; 1 1/2 cups dry red wine (e.g., Cabernet Sauvignon, Merlot); 2 cups beef broth; 1 (14.5-ounce) can diced tomatoes, undrained; 2 tbsp tomato paste; 1 tsp dried thyme; 2 bay leaves; 1 lb small red potatoes, halved or quartered; Salt and black pepper to taste; Fresh parsley, chopped, for garnish

Description

A hearty and flavorful beef stew braised in red wine with tender vegetables.

Ingredients

2 tbsp olive oil
2 lbs beef chuck, cut into 1 1/2-inch cubes
1 large onion, chopped
3 carrots, peeled and cut into 1-inch pieces
3 celery stalks, cut into 1-inch pieces
4 cloves garlic, minced
2 tbsp all-purpose flour
1 1/2 cups dry red wine (e.g., Cabernet Sauvignon, Merlot)
2 cups beef broth
1 (14.5-ounce) can diced tomatoes, undrained
2 tbsp tomato paste
1 tsp dried thyme
2 bay leaves
1 lb small red potatoes, halved or quartered
Salt and black pepper to taste
Fresh parsley, chopped, for garnish

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Instructions

Pat beef cubes dry with paper towels and season generously with salt and pepper.
Heat 1 tbsp olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Brown the beef in batches on all sides, about 3-4 minutes per batch. Remove beef and set aside.
Add the remaining 1 tbsp olive oil to the pot. Add onion, carrots, and celery and cook until softened, about 5-7 minutes. Add garlic and cook for 1 minute more until fragrant.
Sprinkle flour over the vegetables and stir for 1 minute to coat.
Pour in red wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer and cook for 2-3 minutes until slightly reduced.
Return beef to the pot. Stir in beef broth, diced tomatoes, tomato paste, thyme, and bay leaves. Bring to a simmer.
Reduce heat to low, cover, and cook for 1.5 hours, or until beef is nearly tender.
Add potatoes to the pot. Stir gently. Re-cover and continue to cook for another 30-45 minutes, or until beef and potatoes are fork-tender.
Remove bay leaves. Taste and adjust seasonings if needed.
Serve hot, garnished with fresh parsley.

Notes

For a richer flavor, allow the stew to rest overnight in the refrigerator before reheating and serving.
You can substitute other root vegetables like parsnips or turnips for some of the potatoes.
Ensure the beef is browned in batches to avoid overcrowding the pot, which can lead to steaming instead of browning.