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Red Wine-Braised Beef Stew with Potatoes and Carrots

Red Wine-Braised Beef Stew with Potatoes and Carrots Bliss

This Red Wine-Braised Beef Stew with Potatoes and Carrots is a comforting dish packed with tender beef and hearty vegetables.
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Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Resting Time 10 minutes
Total Time 3 hours
Servings: 6 servings
Course: Dinner Ideas
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Beef
  • 2 pounds beef chuck rich and flavorful, perfect for stewing
  • 2 teaspoons salt for seasoning
  • 1 teaspoon black pepper for seasoning
For the Aromatics
  • 2 tablespoons olive oil for browning the beef
  • 1 large onion diced
  • 3 cloves garlic minced
For the Vegetables
  • 2 medium carrots sliced
  • 2 stalks celery chopped
  • 1 pound baby potatoes halved
For the Liquid
  • 1 bottle dry red wine preferably Cabernet Sauvignon or Merlot
  • 2 cups beef broth for moisture
  • 2 tablespoons tomato paste
  • 2 tablespoons Worcestershire sauce
For Seasoning
  • 2 teaspoons dried thyme
  • 1 leaf bay leaf
  • ¼ cup fresh parsley chopped, for garnish

Equipment

  • Dutch oven

Method
 

Cooking Steps
  1. Preheat the oven to 325°F (160°C).
  2. In a large Dutch oven, heat 2 tablespoons of olive oil over medium-high heat.
  3. Season 2 pounds of beef chuck with salt and pepper. Brown in the pot for 3-4 minutes on each side, then set aside.
  4. Sauté diced onion in the same pot for 5 minutes. Add 3 cloves of minced garlic and cook for an additional minute.
  5. Add sliced carrots and chopped celery, cooking for another 3-4 minutes until they soften.
  6. Mix in 2 tablespoons of tomato paste, cooking for 1 minute.
  7. Return the beef to the pot along with 1 pound of halved baby potatoes. Pour in the bottle of dry red wine and 2 cups of beef broth. Add Worcestershire sauce, dried thyme, and bay leaf.
  8. Cover and bake in the oven for 2.5 to 3 hours until the beef is fork-tender.
  9. Remove from oven, discard bay leaf, adjust seasoning with salt and pepper.
  10. Serve hot, garnishing with fresh parsley on top.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 35gProtein: 30gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 600mgPotassium: 800mgFiber: 4gSugar: 3gVitamin A: 500IUVitamin C: 10mgCalcium: 50mgIron: 4mg

Notes

Store leftovers in an airtight container for up to 3 days. For longer storage, freeze in portions for up to 3 months.

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