Ingredients
Scale
- 2 pounds beef chuck roast, cut into cubes
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 cup dry red wine (preferably a French Bordeaux)
- 2 cups beef broth
- 2 tablespoons tomato paste
- 1 teaspoon fresh thyme
- 2 bay leaves
- Salt and freshly ground black pepper to taste
- 2 tablespoons olive oil
- Fresh parsley for garnish
Instructions
- Season beef cubes with salt and pepper. Heat olive oil in a large pot over medium-high heat. Brown the beef in batches and set aside.
- Add onions, carrots, and celery to the same pot; sauté until softened.
- Add minced garlic and cook for an additional minute.
- Return the beef to the pot and pour in the red wine, scraping up browned bits from the bottom.
- Simmer the wine for about 5 minutes to reduce slightly.
- Add beef broth, tomato paste, thyme, and bay leaves. Stir and bring to a simmer.
- Cover and cook on low heat for 2 to 2.5 hours until the beef is tender.
- Remove bay leaves and adjust seasoning. Optionally, thicken the sauce by simmering uncovered for a few more minutes.
- Garnish with parsley and serve hot.
Notes
- Store leftovers in an airtight container for up to 3 days in the refrigerator.
- For longer storage, freeze in portions for up to 3 months.
- Reheat gently on the stove, adding beef broth as needed to restore sauce richness.
- Pair with crusty bread, mashed potatoes, or buttered noodles.
- Use a good quality dry red wine for the best flavor.
- Prep Time: 20 minutes
- Cook Time: 2.5 hours
- Category: Main Dish
- Method: Slow Cook
- Cuisine: French
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 450 Kcal
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 100mg