Description
A hearty and flavorful beef stew featuring tender chunks of beef chuck, sweet carrots, and creamy potatoes simmered slowly in a savory broth enriched with red wine and aromatic herbs. Perfect for a comforting meal on a cool day.
Ingredients
Scale
Beef and Vegetables
- 2 pounds beef chuck, cut into 1-inch cubes
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 medium carrots, sliced into 1-inch pieces
- 4 medium potatoes, peeled and diced into 1-inch cubes
Liquids and Seasonings
- 3 tablespoons olive oil
- 4 cups beef broth
- 1 cup red wine (optional)
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare and Season Beef: Begin by patting the beef cubes dry with paper towels to ensure a good sear, then season them generously with salt and pepper.
- Sear the Beef: Heat olive oil in a large, heavy pot or Dutch oven over medium-high heat. Add the beef in batches and sear until browned on all sides, about 5-7 minutes per batch. Remove browned beef and set aside.
- Sauté Aromatics: In the same pot, add the chopped onion and sauté for 3-4 minutes until translucent. Stir in minced garlic and cook for 1 minute until fragrant.
- Add Tomato Paste: Mix in the tomato paste with the onions and garlic, cooking for an additional minute to deepen the flavor.
- Deglaze with Wine: Pour in the red wine (if using), scraping up browned bits from the pot’s bottom. Let it simmer for about 5 minutes to reduce slightly.
- Combine Ingredients: Return the browned beef along with any juices back into the pot. Add beef broth, carrots, potatoes, thyme, rosemary, bay leaf, and additional salt and pepper. Stir well to combine.
- Simmer the Stew: Bring the stew to a gentle simmer. Cover the pot and reduce heat to low. Let it simmer gently for 2 to 2.5 hours, stirring occasionally, until beef is tender and flavors meld together.
- Finish and Serve: Remove the bay leaf, adjust seasoning to taste, and garnish with freshly chopped parsley before serving.
Notes
- For a richer flavor, use homemade beef broth if possible.
- Red wine is optional; substitute with additional beef broth if preferred or for non-alcoholic version.
- To speed up cooking, use a pressure cooker but adjust cooking times accordingly.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
- Serve with crusty bread or over mashed potatoes for a complete meal.
