Red Wine Beef Stew
A hearty and rich beef stew slowly braised in red wine with tender chunks of chuck roast, carrots, and potatoes. This classic comfort dish is perfect for cold weather, with meat that's fork-tender and vegetables that soak up all the delicious flavors.
Ingredients
- •4 pounds chuck roast, cut into 2-inch pieces
- •1½ teaspoons kosher salt
- •1 teaspoon freshly ground black pepper
- •3 tablespoons all-purpose flour
- •1 tablespoon olive oil
- •¼ cup tomato paste
- •2 cups dry red wine
- •4 cups low-sodium chicken broth
- •1 medium yellow onion
- •2 pieces bay leaves
- •4 sprigs thyme
- •10 medium carrots
- •1½ pounds baby potatoes
- •
Cooking Instructions
- 1.
Preheat the oven to 325°F.
5 min
- 2.
Season the meat with salt and pepper, place in a large bowl, and toss with the flour.
5 min
- 3.
Heat the oil in a large Dutch oven or wide-bottomed pot with a tight-fitting lid over medium-high heat. Cook the meat, in batches, until well browned on all sides, 6 to 8 minutes, transferring the pieces to a plate as they are browned. Pour off and discard any drippings from the pot.
30 min
- 4.
Add the tomato paste, wine, broth, onion, bay leaves, thyme, and 2 of the carrots and bring to a boil. Return the meat and any juices back to the pot (the meat should be barely submerged in liquid), cover, and transfer to the oven. Cook for 2 hours.
120 min
- 5.
Using tongs, remove and discard the cooked vegetables. Add the potatoes and the remaining 8 carrots to the pot, cover, and return to the oven. Cook until the meat and vegetables are fork-tender, about 1 hour more.
60 min