Red Wine Beef Stew
The beef stew recipe I've been coming back to again and again for 20 years.
Red Wine Beef Stew
Ingredients
- 1/4 cup olive oil
- 1 1/2 lbs stew beef, in 1-inch pieces
- 6 large garlic cloves, minced
- 2 tablespoons tomato paste
- 6 cups beef stock
- 2 cups red wine
- 1 tablespoon sugar
- 2 sprigs fresh thyme or 2 teaspoons dried
- 1 sprig rosemary or 1 teaspoon dried
- 1 tablespoon Worcestershire sauce
- 2 bay leaves
- 2 tablespoons butter
- 2 lbs potatoes, peeled and cubed 1/2 inch in size
- 1 large yellow onion, chopped
- 2 cups carrots, chopped in 1/2 inch pieces
- Kosher salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish (optional)
Preparation
- Season beef liberally with salt and pat dry. (Note: If a thicker stew is desired, toss beef in flour at this point.)
- Heat olive oil in a large heavy-bottomed Dutch oven or pot over medium-high heat.
- Working in batches, sear beef until well-browned on one side, then flip over and brown on second side.
- Once beef is browned, add garlic and stir until fragrant, just about 30 seconds. Stir in tomato paste and cook until color has darkened a bit, about 30 seconds more.
- Stir in beef stock, red wine, sugar, thyme, rosemary, Worcestershire sauce, and bay leaves. Bring mixture to a boil, then cover and reduce heat to lowest setting. Let cook for 1 hour at a very low simmer.
- In a separate pot, melt butter over medium heat. Add onions and carrots and cook until soft, 15-20 minutes. Set aside.
- When beef has simmered for 1 hour, add onions, carrots, and potatoes to the stew. Season liberally with black pepper and salt. Simmer, uncovered, until the vegetables are very tender and beef breaks apart easily with a fork, about 40 more minutes.
- Spoon off any fat that has accumulated at the top.
- Adjust seasoning as needed, serve, and enjoy!