Red Wine Beef Stew

This Red Wine Beef Stew is a comforting and hearty dish that’s perfect for a cozy night in or a special occasion. The slow-simmered beef becomes melt-in-your-mouth tender as it absorbs the rich flavors of red wine, aromatic herbs, and vegetables. The wine adds depth and complexity to the broth, balancing the sweetness of carrots and the earthiness of potatoes. This stew is a delightful combination of rustic ingredients that come together beautifully, making it the ideal comfort food for chilly evenings. Serve with crusty bread to soak up the delicious sauce.

Ingredients:

• 2 lbs beef chuck, cut into 1-inch cubes
• 2 tbsp olive oil
• 1 onion, chopped
• 4 garlic cloves, minced
• 2 carrots, sliced
• 2 celery stalks, chopped
• 3 potatoes, peeled and cubed
• 1 cup red wine (Cabernet Sauvignon or Merlot)
• 4 cups beef broth
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 1 bay leaf
• 2 tsp fresh thyme (or 1 tsp dried thyme)
• Salt and pepper to taste
• 1 tbsp flour (optional, for thickening)
• Fresh parsley for garnish

Instructions:

1. Brown the beef: Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the beef cubes in batches, ensuring not to overcrowd the pan. Brown all sides, about 3-4 minutes per batch. Remove the beef and set aside.
2. Sauté vegetables: In the same pot, add the chopped onion, carrots, celery, and garlic. Cook for 5-6 minutes, until the onions are soft and translucent.
3. Deglaze with wine: Pour in the red wine, scraping the bottom of the pot to release any browned bits. Simmer for 2-3 minutes until the wine reduces slightly.
4. Simmer the stew: Add the beef broth, tomato paste, Worcestershire sauce, bay leaf, thyme, and browned beef back into the pot. Stir to combine. Bring the stew to a boil, then reduce the heat to low. Cover and simmer for 1 ½ to 2 hours, until the beef is tender.
5. Add potatoes: After 1 hour of simmering, add the cubed potatoes. Continue to cook for another 30-45 minutes, or until the potatoes and beef are tender.
6. Thicken the stew (optional): If you prefer a thicker stew, dissolve 1 tablespoon of flour in ¼ cup of cold water. Stir it into the stew and simmer for an additional 10 minutes.
7. Season and serve: Remove the bay leaf, season with salt and pepper to taste, and garnish with fresh parsley. Serve hot with crusty bread or over mashed potatoes.

Enjoy your hearty Red Wine Beef Stew!