Ingredients
Scale
- 2 pounds of beef chuck roast, cut into cubes
- 1 cup of dry red wine (Cabernet Sauvignon or Merlot)
- 2 large potatoes, peeled and diced
- 3 large carrots, sliced into rounds
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 cups beef broth
- 2 tablespoons tomato paste
- 2 tablespoons olive oil
- Salt and freshly ground black pepper to taste
- 1 teaspoon dried thyme or rosemary
- Optional: bay leaves and chopped parsley for garnish
Instructions
- Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Season beef cubes with salt and pepper and sear until browned on all sides, about 4-5 minutes per batch.
- Remove beef and set aside. In the same pot, sauté onions and garlic until translucent, about 3 minutes.
- Pour in red wine, deglazing the pot by scraping the browned bits. Let it simmer for 2-3 minutes.
- Return seared beef to the pot and add beef broth, tomato paste, dried thyme or rosemary, and bay leaves if using. Bring to a simmer, cover, and cook on low heat for 1.5 to 2 hours until tender.
- About 30 minutes before finishing, add diced potatoes and sliced carrots. Continue simmering until tender and nicely thickened.
Notes
- Leftover stew can be stored in an airtight container in the refrigerator for up to 3 days.
- For longer storage, freeze in individual portions for up to 3 months.
- Reheat on low heat, adding a splash of broth or water if needed.
- Serve over mashed potatoes, noodles, or polenta for variations.
- Garnish with fresh parsley or grated Parmesan for extra flavor.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Braising
- Cuisine: American
- Diet: Contains Meat
Nutrition
- Serving Size: 1 cup
- Calories: 350 Kcal
- Sugar: 5g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 90mg