Description

A deep, mahogany-colored beef stew that simmers low and slow with red wine, root vegetables, and herbs for a rich, comforting meal that tastes better the next day.

Ingredients

Scale

2 lbs boneless beef chuck roast, cut into 1.5-inch cubes
1 cup dry red wine (Cabernet Sauvignon, Merlot, or Pinot Noir)
2 cups low-sodium beef broth
4 large carrots, peeled and chopped into 1-inch chunks
2 large Yukon Gold potatoes, cut into 1-inch cubes
1 large yellow onion, diced
4 cloves garlic, minced
2 tbsp tomato paste
1 tbsp fresh thyme (or 1 tsp dried)
2 dried bay leaves
2 tbsp all-purpose flour
2 tbsp butter
2 tbsp olive oil
Salt and black pepper to taste

Instructions

Pat the beef cubes dry with paper towels and toss them in a bowl with 2 tablespoons of flour, salt, and pepper until evenly coated.
Heat a heavy-bottomed Dutch oven over medium-high heat. Add 1 tablespoon of olive oil and 1 tablespoon of butter.
Sear the beef in batches in a single layer, avoiding overcrowding, until a deep brown crust forms on all sides (2-3 minutes per side). Remove beef to a plate.
Reduce heat to medium. Add remaining olive oil if needed. Sauté diced onions for 3-4 minutes until softened, then add minced garlic and cook for 1 minute until fragrant.
Stir in tomato paste and cook for 2 minutes to caramelize. Pour in red wine and beef broth, scraping up browned bits from the bottom of the pot (deglazing).
Return beef and any juices to the pot. Add carrots, potatoes, thyme, and bay leaves. Ensure liquid barely covers ingredients.
Bring to a boil, then reduce heat to low. Cover and simmer gently for 90 minutes, stirring halfway through.
Check for tenderness; if beef is not fork-tender, simmer for another 15-20 minutes. Remove bay leaves and thyme sprigs.
Taste and adjust seasoning with salt and pepper. If the stew is too thin, mix 1 tablespoon of flour with 1 tablespoon of cold water to make a slurry, stir it in, and simmer for 5 more minutes to thicken.

Notes

This stew tastes better the next day as flavors meld. It is freezer-friendly for up to 3 months, though potatoes may become grainy if frozen after long cooking; consider undercooking potatoes slightly if planning to freeze. Do not rush the searing step to ensure proper Maillard reaction. Use a dry wine you would enjoy drinking.

Prep Time: 10 minutes
Cook Time: 1 hour 30 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: Approx. 1.5 cups
Calories: 450
Sugar: 6
Sodium: 600
Fat: 22
Saturated Fat: 8
Carbohydrates: 25
Fiber: 5
Protein: 35

Keywords: beef stew, red wine stew, fall recipes, comfort food, one pot meal, chuck roast, slow cooked stew, cozy dinner