Red Wine-Braised Beef Stew
A comforting dish featuring tender beef and vegetables simmered in rich red wine and beef broth, perfect for cold days.
Ingredients
Main ingredients
- 2 pounds beef chuck, cut into 1-inch cubes Use a good quality beef for best results.
- 2 tablespoons olive oil For browning the beef.
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 medium carrots, sliced
- 4 medium potatoes, diced
- 2 cups red wine Choose a good quality red wine.
- 2 cups beef broth
- 2 sprigs fresh thyme
- 1 leaf bay leaf
- Salt and pepper to taste
Instructions
Preparation
- In a large pot, heat the olive oil over medium-high heat. Add the beef cubes and brown them on all sides. Remove the beef and set aside.
- In the same pot, add the chopped onions and garlic, sautéing until softened.
- Add the carrots and potatoes, stirring for a few minutes.
- Pour in the red wine, scraping the bottom of the pot to deglaze.
- Return the beef to the pot, then add the beef broth, thyme, and bay leaf.
- Bring to a boil, then reduce heat to low and cover. Simmer for about 2 hours or until the beef is tender.
- Season with salt and pepper before serving.
Notes
Serve hot, garnished with fresh thyme if desired. Pairs well with crusty bread, a side salad, or mashed potatoes. Store in an airtight container for up to 3 days in the refrigerator or freeze for up to 3 months.