Ingredients
Scale
- 2 lbs beef chuck, cut into 1-inch pieces
- 1 tablespoon olive oil
- 1 cup red wine
- 4 cups beef broth
- 4 carrots, sliced
- 3 potatoes, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large pot, heat the olive oil over medium heat. Once shimmering, add the beef in a single layer. Brown on all sides, about 5-7 minutes.
- Toss in the chopped onion and minced garlic, cooking until they soften and become fragrant, about 3 minutes.
- Stir in the tomato paste, mixing thoroughly. Then, pour in the red wine, using a spatula to scrape up any flavorful brown bits from the bottom of the pot.
- Add the beef broth, sliced carrots, diced potatoes, dried thyme, and bay leaf. Give it a gentle stir.
- Bring the mixture to a boil, then reduce the heat to a gentle simmer. Cover the pot and let it cook for 120-180 minutes, stirring occasionally, until the beef is fork-tender.
- Season with salt and pepper to taste, adjusting as needed.
- Serve hot, garnished with fresh parsley.
Notes
For the best flavor, do not rush the browning of the beef. This stew also freezes well for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 180 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: French
- Diet: None
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 90mg