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Beef Stew Recipe With Red Wine

This beef stew is a classic that brings smiles to the table, perfect for chilly evenings.
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 pounds beef chuck cut into 1-inch cubes
  • 1 tablespoon olive oil
  • 1 large onion chopped
  • 3 cloves garlic minced
  • 4 cups beef broth
  • 1 cup red wine preferably a dry variety
  • 4 large carrots sliced
  • 3 medium potatoes diced
  • 2 tablespoons tomato paste
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 2 bay leaves
  • Salt and pepper to taste

Equipment

  • Large heavy-bottomed pot or Dutch oven
  • Wooden spoon
  • Measuring cups and spoons
  • Knife and cutting board
  • Serving bowls

Method
 

  1. Heat the olive oil in a large pot over medium-high heat.
  2. Sear the beef cubes in batches until browned on all sides.
  3. Add the chopped onion and garlic to the pot, cooking until the onion is translucent.
  4. Stir in the tomato paste and cook for another minute.
  5. Deglaze the pot with the red wine, scraping up any browned bits from the bottom.
  6. Pour in the beef broth, then add thyme, rosemary, and bay leaves.
  7. Add the carrots and potatoes, stirring to combine.
  8. Bring the stew to a gentle boil, then reduce the heat to low.
  9. Cover the pot and let it simmer for about 2 hours until the beef is tender.
  10. Remove the bay leaves and taste the stew, adjusting the seasoning with salt and pepper as needed.
  11. Serve hot, and enjoy the cozy flavors.

Notes

For even deeper flavor, let the stew sit overnight in the fridge before reheating and serving.