Name: Red Wine Beef Stew
Ingredients: For the Stew: 2 lbs beef stew meat (chuck roast or brisket), cut into chunks; 1 large onion, chopped; 2 carrots, sliced; 2 celery stalks, diced; 3 cloves garlic, minced; 2 tbsp tomato paste; 2 cups red wine (Merlot, Cabernet Sauvignon, or Pinot Noir recommended); 4 cups beef stock; 2 tbsp flour or cornstarch (for thickening); 2 tbsp olive oil; 1 bay leaf; 2 sprigs fresh thyme; 1 sprig fresh rosemary; Salt and black pepper to taste; Optional for Serving: Mashed potatoes, crusty bread, buttered egg noodles, or steamed vegetables

Description

Red Wine Beef Stew is a comforting, hearty dish that combines tender beef with vibrant vegetables and a rich, wine-infused broth. Perfect for cold-weather meals or special occasions, it offers depth of flavor and melt-in-your-mouth tenderness through slow cooking. This recipe showcases the art of layering flavors, enhanced by aromatic herbs and a medium-bodied red wine, making it a staple in any kitchen.

Ingredients

Units Scale

For the Stew:
- 2 lbs beef stew meat (chuck roast or brisket), cut into chunks
- 1 large onion, chopped
- 2 carrots, sliced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 2 cups red wine (Merlot, Cabernet Sauvignon, or Pinot Noir recommended)
- 4 cups beef stock
- 2 tbsp flour or cornstarch (for thickening)
- 2 tbsp olive oil
- 1 bay leaf
- 2 sprigs fresh thyme
- 1 sprig fresh rosemary
- Salt and black pepper to taste
Optional for Serving:
- Mashed potatoes, crusty bread, buttered egg noodles, or steamed vegetables

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Instructions

Prepare the Beef:
- Pat the beef dry with paper towels and season with salt and pepper.
- In a large pot, heat olive oil over medium-high heat. Sear the beef in batches until browned on all sides. Remove and set aside.
Build the Base:
- In the same pot, sauté the onions, carrots, and celery until softened, about 5 minutes.
- Add the garlic and tomato paste, cooking for 1-2 minutes until fragrant.
Deglaze and Combine:
- Pour in the red wine, scraping the bottom of the pot to release browned bits.
- Let the wine simmer for 2-3 minutes to reduce slightly.
- Stir in the beef stock, thyme, rosemary, bay leaf, and seared beef.
Simmer and Slow Cook:
- Bring the stew to a boil, then reduce heat to low. Cover and simmer for 1 ½ to 2 hours, stirring occasionally.
- In the last 30 minutes, mix the flour or cornstarch with a little water to form a slurry. Stir into the stew to thicken the broth.
Finish and Serve:
- Discard the bay leaf, thyme, and rosemary sprigs.
- Adjust seasoning with salt and pepper. Let the stew rest for a few minutes before serving.
- Serve hot with your choice of sides and a glass of red wine.