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Red Wine-Braised Beef Stew with Potatoes and Carrots

Red Wine-Braised Beef Stew with Potatoes and Carrots Bliss

A comforting Red Wine-Braised Beef Stew with Potatoes and Carrots that warms your soul and is perfect for chilly nights.
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Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Course One-Pot Meals
Cuisine American
Servings 6 servings
Calories 450 kcal

Equipment

  • Dutch oven

Ingredients
  

For the Stew Base

  • 2 pounds beef chuck a flavorful cut that becomes incredibly tender as it simmers.
  • 2 tablespoons olive oil perfect for browning the beef and adding rich flavor.
  • 1 large onion diced for a sweet and savory base; it caramelizes beautifully during cooking.
  • 3 cloves garlic minced for an aromatic touch that elevates the dish.
  • 1 pound baby potatoes halved for a hearty bite; they soak up the delicious broth while cooking.

For the Liquid Gold

  • 1 bottle (750 ml) dry red wine preferably Cabernet Sauvignon or Merlot; it enriches the stew with deep flavors.
  • 2 cups beef broth adds depth and complements the wine beautifully.
  • 2 tablespoons tomato paste enhances the stew's richness and provides a subtle sweetness.
  • 1 tablespoon Worcestershire sauce adds umami and a delicious savory kick.

For the Seasoning

  • 2 teaspoons dried thyme brings an earthy and aromatic flavor to the stew.
  • Salt and pepper to taste, essential for rounding out every ingredient’s flavor.

For Garnish

  • Fresh parsley chopped, for a burst of color and fresh flavor on top of every bowlful.

Instructions
 

Cooking Steps

  • Preheat your oven to 325°F (160°C).
  • In a large Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Season the beef chuck with salt and pepper, then brown it on all sides for about 3 to 4 minutes each. Transfer to a plate once browned.
  • Add the diced onion to the pot and sauté for about 5 minutes until translucent. Stir in minced garlic and cook for another minute.
  • Add sliced carrots and celery to the pot, cooking for 3 to 4 minutes while stirring occasionally.
  • Stir in tomato paste and cook for another minute, scraping browned bits from the bottom.
  • Return the beef to the pot along with halved baby potatoes. Pour in the entire bottle of red wine, add beef broth, Worcestershire sauce, thyme, and bay leaf. Stir gently to combine.
  • Cover the pot and transfer to the preheated oven. Let it braise for 2.5 to 3 hours, or until the beef is fork-tender.
  • Discard the bay leaf. Taste the stew and adjust seasoning with salt and pepper if needed.
  • Ladle the stew into bowls and garnish with freshly chopped parsley.

Notes

This stew promises nourishment and warmth, making it a cherished family favorite for years to come.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 30gProtein: 35gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 85mgSodium: 800mgPotassium: 800mgFiber: 4gSugar: 3gVitamin A: 180IUVitamin C: 10mgCalcium: 30mgIron: 3mg
Keyword Beef Stew, comfort food, cozy meals, hearty stew, One-Pot Cooking, Red Wine-Braised Beef Stew
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