Modern Red Wine Braised Beef Stew

About this recipe

Experience the depth of flavor with our modern take on Red Wine Braised Beef Stew. Tender chunks of beef are slow-cooked with red wine, aromatic vegetables, and fresh herbs, creating a hearty and satisfying dish perfect for any cozy night in. Easy preparation and classic ingredients make this a timeless favorite.

Ingredients

• 2 lbs beef chuck, cut into 1-inch cubes
• 1 cup red wine
• 2 cups beef broth
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 carrots, peeled and chopped
• 2 potatoes, peeled and chopped
• 1 stalk celery, sliced
• 2 tablespoons tomato paste
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 sprig fresh rosemary
• Salt and pepper to taste
• 2 tablespoons olive oil
• 2 tablespoons all-purpose flour
• 1/4 cup water

Directions

1. 1

   Preheat your oven to 325°F (165°C).

2. 2

   Pat the beef cubes dry and season with salt and pepper. Heat olive oil in a Dutch oven over medium-high heat.

3. 3

   Brown the beef on all sides, then remove from the pot. Add chopped onion, celery, and garlic, sautéing until softened.

4. 4

   Stir in tomato paste, then pour in red wine and beef broth, scraping up any browned bits from the bottom.

5. 5

   Return beef to the pot, add bay leaves, thyme, and rosemary, and bring to a simmer. Cover and transfer to the oven.

6. 6

   Bake for 2 hours, then add carrots and potatoes. Continue cooking for an additional hour or until beef is tender.

7. 7

   Mix flour with water; stir into the stew to thicken. Let simmer on the stovetop for another 10 minutes.

8. 8

   Remove bay leaves and rosemary sprig before serving.