Slow-simmered beef cooked in a dry red wine with onions, carrots, celery, garlic and herbs. Tender cubes in a rich, glossy sauce — classic French-style comfort food.
Brown the beef. Pat the beef dry, season with salt and pepper, toss with flour. Heat olive oil in a Dutch oven over medium-high. Brown beef in batches on all sides (don’t crowd); transfer to a plate.
2
Sauté the vegetables. In the same pot add onion, carrots, celery; cook ~5 min until softened. Stir in garlic and tomato paste; cook 1 min.
3
Deglaze with wine. Pour in red wine, scrape browned bits from the bottom; simmer 3–5 min to reduce slightly.
4
Simmer the stew. Return beef (with juices) to the pot. Add broth, bay leaves and thyme; bring to a gentle simmer, cover and cook on low ~2 h, stirring occasionally, until beef is tender.
5
Add optional veg. If using mushrooms and/or potatoes, add for the last 45 min of simmering until tender.
6
Finish & serve. Remove bay leaves and thyme. Taste; adjust salt and pepper. Serve hot — with mashed potatoes or crusty bread.
Nutrition Facts
6 servings
Serving size
350
Amount per serving
Calories510
% Daily Value *
Total Fat34g44%
Total Carbohydrate12g5%
Protein32g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
1kgBeef chuck, cut into 2–3 cm cubes
2tbspAll-purpose flour
Salt — to taste
Black pepper — to taste
2tbspOlive oil
1Onion
2Carrots
2Celery stick
2clovesGarlic
2tbspTomato paste
500mlDry red wine (Cabernet Sauvignon/Merlot)
500mlBeef broth
2Bay leaves
Thyme — a few sprigs
200gOptional: mushrooms
400gPotatoes
Directions
1
Brown the beef. Pat the beef dry, season with salt and pepper, toss with flour. Heat olive oil in a Dutch oven over medium-high. Brown beef in batches on all sides (don’t crowd); transfer to a plate.
2
Sauté the vegetables. In the same pot add onion, carrots, celery; cook ~5 min until softened. Stir in garlic and tomato paste; cook 1 min.
3
Deglaze with wine. Pour in red wine, scrape browned bits from the bottom; simmer 3–5 min to reduce slightly.
4
Simmer the stew. Return beef (with juices) to the pot. Add broth, bay leaves and thyme; bring to a gentle simmer, cover and cook on low ~2 h, stirring occasionally, until beef is tender.
5
Add optional veg. If using mushrooms and/or potatoes, add for the last 45 min of simmering until tender.
6
Finish & serve. Remove bay leaves and thyme. Taste; adjust salt and pepper. Serve hot — with mashed potatoes or crusty bread.
