Red Wine-Braised Beef Stew with Potatoes and Carrots

Red Wine-Braised Beef Stew is a rich and comforting dish, perfect for a hearty meal. The slow cooking process with red wine infuses the beef with deep flavor and makes it incredibly tender. Here’s a recipe that combines beef, potatoes, and carrots in a savory, red wine sauce:

Ingredients:

• 3-4 pounds beef chuck roast, cut into 1.5-inch cubes
• Salt and freshly ground black pepper, to taste
• 3 tablespoons vegetable oil or olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 tablespoons tomato paste
• 2 tablespoons all-purpose flour
• 1 cup red wine (such as Cabernet Sauvignon or Merlot)
• 2 cups beef broth
• 1 tablespoon Worcestershire sauce
• 2 teaspoons dried thyme
• 2 bay leaves
• 1 tablespoon balsamic vinegar
• 4 large carrots, peeled and cut into chunks
• 2 pounds small potatoes, halved or quartered
• Fresh parsley, chopped (for garnish, optional)

Instructions:

1. Preheat the Oven:

• Preheat your oven to 325°F (165°C).

1. Season and Brown the Beef:

• Season the beef cubes generously with salt and black pepper.
• Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
• Add the beef cubes in batches, avoiding overcrowding the pot. Brown the beef on all sides, about 5-7 minutes per batch. Remove the beef and set aside.

1. Sauté Vegetables:

• In the same pot, add the chopped onion and cook until softened and translucent, about 5 minutes.
• Add the minced garlic and cook for an additional 1 minute until fragrant.
• Stir in the tomato paste and cook for 2 minutes to caramelize and deepen the flavor.

1. Deglaze and Build the Sauce:

• Sprinkle the flour over the onions and garlic, stirring well to combine. Cook for 1-2 minutes to eliminate the raw flour taste.
• Gradually add the red wine, whisking continuously to deglaze the pot and scrape up any browned bits from the bottom. Allow the wine to simmer for 3-4 minutes to reduce slightly.
• Add the beef broth, Worcestershire sauce, dried thyme, bay leaves, and balsamic vinegar. Stir well.

1. Add the Beef:

• Return the browned beef cubes to the pot, ensuring they are submerged in the liquid.
• Bring the mixture to a simmer.

1. Braise in the Oven:

• Cover the pot with a lid and transfer it to the preheated oven.
• Braise in the oven for 2 to 2.5 hours, or until the beef is tender and easily shreds with a fork.

1. Add Potatoes and Carrots:

• After 2 hours, carefully remove the pot from the oven. Add the potatoes and carrots to the pot, stirring to combine.
• Return the pot to the oven and continue cooking for an additional 45 minutes to 1 hour, or until the potatoes and carrots are tender.

1. Finish and Serve:

• Remove the bay leaves from the stew.
• Adjust seasoning with salt and pepper if needed.
• Garnish with freshly chopped parsley, if desired.

Tips for Success:

• Browning the Meat: Browning the beef in batches helps to achieve a deep flavor and rich color. Avoid overcrowding the pot, which can cause steaming instead of browning.
• Deglazing: Make sure to thoroughly scrape up all the browned bits from the bottom of the pot when adding the wine. This adds depth of flavor to the stew.
• Cooking Time: The stew should be cooked long enough for the meat to become tender and the flavors to meld. The longer it cooks, the better the flavor.

Enjoy this hearty and flavorful Red Wine-Braised Beef Stew with tender beef, savory potatoes, and carrots!