Ingredients
Scale
- 2 lbs beef chuck roast, cut into 1.5-inch cubes
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 cup high-quality dry red wine (such as Bordeaux or Burgundy)
- 2 cups beef broth
- 2 tablespoons tomato paste
- 2 teaspoons fresh thyme leaves
- 1 bay leaf
- Salt and freshly ground black pepper to taste
- 2 tablespoons olive oil
- Optional: Mushrooms, potatoes or pearl onions for extra flavor and texture
Instructions
- Heat olive oil in a large, heavy-bottomed pot over medium-high heat. Season the beef cubes with salt and pepper, then sear until golden brown on all sides. Remove and set aside.
- In the same pot, add chopped onions, carrots, and celery. Sauté until tender, about 5-7 minutes. Add minced garlic and cook for another minute.
- Pour in the red wine to deglaze the pan, scraping up browned bits from the bottom. Let it simmer for 2-3 minutes.
- Add beef broth, tomato paste, thyme, and bay leaf. Return the beef to the pot, ensuring it is submerged in the liquid. Bring to a simmer.
- Reduce heat to low, cover, and simmer for 2-3 hours until beef is fork-tender and flavors meld.
- Remove bay leaf, adjust seasonings with salt and pepper. For extra richness, add mushrooms or pearl onions during the last 30 minutes of cooking.
- Serve hot with crusty bread or mashed potatoes.
Notes
- Use good-quality dry red wine like Bordeaux or Burgundy for authentic flavor.
- This stew can be made ahead and tastes even better the next day.
- For a thicker sauce, simmer uncovered for an additional 15-20 minutes or add a slurry of cornstarch and water.
- Prep Time: 15 minutes
- Cook Time: 2 hours 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: French
- Diet: Nut Free
Nutrition
- Serving Size: 1 bowl
- Calories: 420 Kcal
- Sugar: 6g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 110mg
