Description
A hearty and flavorful beef stew cooked slowly with red wine and herbs for tender meat and rich taste.
Ingredients
- 2 lbs beef chuck, cut into cubes
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 carrots, sliced
- 3 celery stalks, sliced
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 cup red wine
- 4 cups beef broth
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 2 tablespoons flour (optional, for thickening)
Instructions
- Heat olive oil in a pan over medium-high heat. Brown the beef cubes on all sides, then transfer to the slow cooker.
- In the same pan, sauté onions, carrots, and celery until softened. Add garlic and tomato paste, cook for 1 minute.
- Pour in red wine and scrape the bottom of the pan to release any stuck bits. Let it simmer for 2 minutes.
- Transfer the vegetable mixture to the slow cooker. Add beef broth, bay leaves, thyme, and rosemary. Stir well.
- Cover and cook on low for 7-8 hours or high for 4-5 hours, until beef is tender.
- If needed, mix flour with a little water and stir into the stew to thicken. Cook for another 15 minutes.
- Remove bay leaves, season with salt and pepper, and serve hot.
Notes
- Use a dry red wine like Cabernet Sauvignon or Merlot for best results.
- For extra flavor, marinate the beef in red wine and herbs overnight.
- Leftovers taste even better the next day.
- Prep Time: 20 minutes
- Cook Time: 7 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American