Rustic Red Wine Braised Beef Stew

• Beef chuck, cut into 1.5-inch cubes

  1.1 lbs
• Olive oil

  2 tbsp
• Yellow onion, chopped

  1 medium
• Carrots, peeled and sliced

  2 medium
• Celery stalks, sliced

  2
• Garlic, minced

  3 cloves
• Dry red wine (e.g., Merlot, Cabernet Sauvignon)

  1.0 cups
• Beef broth

  1.0 cups
• Tomato paste

  1 tbsp
• Bay leaf

  1
• Fresh thyme sprigs

  3
• Salt

  1 tsp
• Black pepper

  0.5 tsp
• Yukon Gold potatoes, peeled and quartered

  2 medium
• All-purpose flour

  2 tbsp

All Steps

1. 1

   Preheat oven to 160°C (325°F). Pat the beef cubes dry with paper towels and season generously with salt and pepper. Lightly dredge the beef cubes in flour, shaking off excess.

2. 2

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

3. 3

   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. Pour in the red wine, scraping the bottom of the pot with a wooden spoon to deglaze and release any browned bits. Bring to a simmer and let it reduce by about half, approximately 5 minutes.

5. 5

   Return the seared beef to the pot. Add beef broth, bay leaf, and fresh thyme sprigs. Bring the liquid to a gentle simmer.

6. 6

   Cover the pot tightly and transfer it to the preheated oven. Braise for 1.5 hours. After 1.5 hours, add the quartered potatoes to the pot. Stir gently to submerge them in the liquid.

7. 7

   Return the pot to the oven and continue braising for another 30-45 minutes, or until the beef is fork-tender and the potatoes are cooked through.

8. 8

   Remove the bay leaf and thyme sprigs before serving. Taste and adjust seasoning if necessary. Serve hot, garnished with fresh parsley if desired.