Red Wine Braised Beef Stew

Stanley Yang

Stanley Yang

about 1 year ago

This hearty beef stew is slow-cooked in red wine and packed with tender chunks of beef, carrots, and potatoes. Perfect for a cozy night in!

Cooking Time

3 hours

Serving Size

6 servings

Nutrition Per Serving

Cal

450

Protein

40g

Fat

20g

Sat Fat

7g

Carbs

25g

Chole

120mg

Fiber

4g

Sugar

6g

Sodium

800mg

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
  • 2 tbsp tomato paste
  • 2 bay leaves
  • 1 tsp dried thyme
  • Salt and pepper, to taste
  • 2 tbsp olive oil

Instructions

  • In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat.
  • Add the beef and cook until browned on all sides, about 5 minutes.
  • Remove the beef from the pot and set aside.
  • Add the onion and garlic to the pot and cook until softened, about 3 minutes.
  • Add the red wine and beef broth to the pot, scraping up any browned bits from the bottom.
  • Stir in the tomato paste, bay leaves, thyme, salt, and pepper.
  • Return the beef to the pot and bring to a simmer.
  • Reduce the heat to low, cover, and simmer for 2 hours.
  • Add the carrots and potatoes to the pot and continue to simmer for an additional hour, or until the vegetables are tender and the beef is very tender.
  • Remove the bay leaves and serve hot.

How does this recipe look?

Find your next favorite recipe with AI