Ingredients
Gathering the right ingredients is the first step to success. Here’s what you’ll need:
- 2 pounds beef chuck, cut into 1-inch cubes
- 1/4 cup all-purpose flour
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 garlic cloves, minced
- 2 tablespoons tomato paste
- 2 cups red wine (such as Merlot or Cabernet Sauvignon)
- 2 cups beef broth
- 1 bay leaf
- 4 sprigs fresh thyme
- 4 large carrots, sliced
- 1 pound baby potatoes, halved
- 1 cup mushrooms, sliced
- 2 tablespoons chopped fresh parsley, for garnish
Feel free to substitute baby potatoes with Yukon Golds if you prefer. And for a non-alcoholic version, replace the wine with additional beef broth and a splash of balsamic vinegar for depth.
Instructions
Now, let’s get cooking! Follow these steps to bring this delicious stew to life:
- Preheat your oven to 325°F (165°C).
- In a large bowl, toss the beef cubes with flour, salt, and pepper until evenly coated.
- Heat olive oil in a Dutch oven over medium-high heat. Add the beef in batches, browning each side for about 4-5 minutes. Remove and set aside.
- In the same pot, add onions and cook until translucent, about 5 minutes. Stir in garlic and tomato paste, cooking for an additional minute.
- Pour in red wine, scraping up any browned bits from the bottom. Let simmer for 5 minutes until slightly reduced.
- Return the beef to the pot. Add beef broth, bay leaf, and thyme. Bring to a gentle simmer.
- Cover and transfer the pot to the oven. Let it cook for 1 1/2 hours.
- Add carrots, potatoes, and mushrooms. Cover and return to the oven for another 45 minutes, or until the vegetables and beef are tender.
- Remove bay leaf and thyme sprigs. Adjust seasoning with salt and pepper as needed.
- Garnish with fresh parsley before serving. Enjoy!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International