Description
A hearty and flavorful beef stew slow-cooked with red wine, herbs, and vegetables for a comforting meal.
Ingredients
Scale
- 2 lbs beef chuck, cubed
- 2 tbsp olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 3 carrots, sliced
- 2 celery stalks, chopped
- 3 potatoes, cubed
- 2 cups beef broth
- 1 cup red wine
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 bay leaf
- Salt and pepper to taste
Instructions
- Heat olive oil in a skillet over medium-high heat. Brown the beef cubes on all sides, then transfer to the slow cooker.
- In the same skillet, sauté onions and garlic until softened. Add to the slow cooker.
- Add carrots, celery, potatoes, beef broth, red wine, tomato paste, thyme, rosemary, bay leaf, salt, and pepper to the slow cooker.
- Stir to combine all ingredients.
- Cover and cook on low for 8 hours or high for 4 hours.
- Remove the bay leaf before serving.
Notes
- For a thicker stew, mix 1 tbsp cornstarch with 2 tbsp water and stir into the stew 30 minutes before serving.
- Use a dry red wine like Cabernet Sauvignon for best flavor.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 380
- Sugar: 6g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 80mg