Description
Indulge in a comforting bowl of Beef Stew with Red Wine, perfect for chilly evenings. This hearty dish combines tender beef chuck roast with vibrant vegetables and aromatic herbs, all simmered to perfection in rich red wine. Each spoonful offers a delightful warmth that brings family and friends together, making it an ideal choice for cozy dinners or special occasions.
Ingredients
Scale
- 2 lbs beef chuck roast, cubed
- 2 cups dry red wine (like Cabernet Sauvignon)
- 3 medium carrots, chopped
- 2 medium yellow onions, diced
- 4 cloves garlic, minced
- 4 cups low-sodium beef broth
- 1 tsp fresh thyme leaves
- 2 bay leaves
- 2 tbsp extra virgin olive oil
- 3 medium Yukon Gold potatoes, cubed
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium-high heat. Sear the cubed beef chuck roast until browned on all sides, about 5-7 minutes. Remove and set aside.
- In the same pot, add onions and garlic; sauté until onions are translucent.
- Pour in red wine to deglaze the pot, scraping up brown bits. Simmer for about 5 minutes until slightly reduced.
- Return beef to the pot along with carrots, potatoes, thyme, bay leaves, and beef broth. Bring to a gentle boil then reduce heat to low.
- Cover and simmer for 2-3 hours until beef is fork-tender, stirring occasionally.
- Adjust seasoning as needed before serving; remove bay leaves and ladle into bowls.
- Prep Time: 20 minutes
- Cook Time: 180 minutes
- Category: Main
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 360
- Sugar: 4g
- Sodium: 620mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 85mg