Description
A cozy and comforting one-pot beef stew featuring tender beef, red wine, and vegetables, perfect for busy weeknights.
Ingredients
- 2 pounds beef chuck, cut into chunks
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 2 carrots, sliced
- 1 tablespoon tomato paste
- 2 cups red wine
- 2 cups beef broth
- 1 bay leaf
- 1 teaspoon thyme
- Salt and pepper to taste
Instructions
- In a large pot, heat olive oil over medium heat.
- Add the beef chunks and sear until browned on all sides. Remove beef and set aside.
- In the same pot, add onions and garlic, cooking until softened.
- Add mushrooms and carrots, cooking for 5 more minutes.
- Stir in tomato paste, then return the beef to the pot.
- Pour in the red wine and beef broth, and add bay leaf and thyme.
- Bring to a gentle boil, then reduce heat and let simmer for about 90 to 120 minutes, until beef is tender.
- Season with salt and pepper.
- Remove bay leaf before serving. Serve warm, optionally over mashed potatoes or with crusty bread.
Notes
Use good-quality beef chuck for juiciness. If you don’t have red wine, extra beef broth plus a splash of vinegar can work in a pinch.
- Prep Time: 15 minutes
- Cook Time: 120 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: French