Hearty Red Wine Beef Stew for Two

• Beef stew meat

  1 lb
• Carrots

  2 medium
• Potatoes

  2 medium
• Yellow onion

  1 medium
• Celery stalks

  2
• Garlic cloves

  2
• Beef broth

  2 cups
• Dry red wine

  0.5 cup
• Tomato paste

  1 tbsp
• All-purpose flour

  2 tbsp
• Olive oil

  1 tbsp
• Salt

  1 tsp
• Black pepper

  0.5 tsp
• Bay leaf

  1
• Fresh thyme

  1 tsp

All Steps

1. 1

   Pat dry beef stew meat with paper towels and season generously with salt and pepper.

2. 2

   Heat olive oil in a Dutch oven or large, heavy-bottomed pot over medium-high heat. Sear beef in batches until browned on all sides, about 3-4 minutes per side. Remove beef and set aside.

3. 3

   Reduce heat to medium. Add chopped onion, carrots, and celery to the pot. Sauté for 5-7 minutes until softened. Add minced garlic and cook for another minute until fragrant.

4. 4

   Stir in the tomato paste and cook for 1 minute. Sprinkle the flour over the vegetables and stir, cooking for 1-2 minutes to toast the flour.

5. 5

   Deglaze the pot with red wine, scraping up any browned bits from the bottom. Bring to a simmer and cook until the wine is slightly reduced, about 2-3 minutes.

6. 6

   Return the seared beef to the pot. Add beef broth, cubed potatoes, bay leaf, and fresh thyme. Stir to combine.

7. 7

   Bring the stew to a gentle simmer, then reduce heat to low, cover, and cook for 2 to 2.5 hours, or until the beef is fork-tender and the sauce has thickened. Stir occasionally to prevent sticking.

8. 8

   Remove the bay leaf before serving. Taste and adjust seasoning with salt and pepper if needed.

9. 9

   Serve hot, perhaps with a side of crusty bread.