Ingredients
Scale
- 1 ½ pounds of high-quality beef chuck or stew meat, cubed
- 2 tablespoons of olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 celery stalks, sliced
- 2 carrots, sliced
- 1 cup red wine (or beef broth)
- 2 cups beef broth
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the cubed beef and sear until browned on all sides. Remove the beef and set aside.
- In the same pan, add the onions, celery, and carrots. Cook until tender and slightly caramelized. Add the minced garlic and cook for another minute until fragrant.
- Pour in the red wine to deglaze the pan, scraping up browned bits. Let simmer for 2-3 minutes to reduce. Stir in tomato paste, thyme, and rosemary, then add beef broth.
- Return the beef to the pot, ensuring it is submerged. Cover and simmer on low heat for 1.5 to 2 hours, until the beef is tender. Check occasionally and add more broth if needed.
- Adjust seasoning with salt and pepper. For a thicker sauce, stir in a cornstarch slurry or serve as-is for a hearty broth.
Notes
- If you prefer a richer sauce, add a splash of heavy cream towards the end.
- For a thicker stew, incorporate a cornstarch slurry during simmering.
- Replace red wine with extra beef broth for a non-alcoholic version.
- Use a slow cooker for a convenient, hands-off approach to making Beef Manhattan.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Course
- Method: Simmering, Searing
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 380 kcal Kcal
- Sugar: 5 g
- Sodium: 680 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 85 mg