Description
Rich Traditional Red Wine Beef Stew is the quintessential comfort food, perfect for chilly evenings. This hearty dish features tender beef slow-cooked in a robust red wine sauce, enhanced with aromatic herbs and fresh vegetables. Each bite offers a warm embrace, making it ideal for family gatherings or cozy dinners. With its deep flavors and satisfying nature, this stew is both nourishing and delightful, inviting you to savor the art of patience in cooking.
Ingredients
Scale
- 2 lbs beef chuck, cut into 1–2 inch cubes
- 1 cup dry red wine (Cabernet Sauvignon or Merlot)
- 2 medium onions, chopped
- 3 medium carrots, sliced
- 4 cloves garlic, minced
- 1 cup mushrooms, sliced
- 3 medium potatoes, diced
- 4 cups low-sodium beef broth
- 1 tsp dried basil
- 1 tsp dried thyme
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Heat olive oil in a large Dutch oven over medium-high heat. Season beef with salt and pepper; sear in batches until browned on all sides. Remove and set aside.
- In the same pot, sauté onions until translucent. Add garlic, carrots, and mushrooms; cook until softened.
- Pour in red wine, scraping browned bits from the pot. Simmer for about 5 minutes.
- Return beef to the pot along with potatoes, herbs, and beef broth. Bring to a gentle boil.
- Reduce heat to low, cover, and simmer for 1.5-2 hours until beef is tender.
- Adjust seasoning before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 90mg