Description
Warm up with this hearty beef stew, a classic dish that embodies comfort and flavor. Perfect for chilly evenings or family gatherings, this stew features tender beef simmered in a rich red wine sauce, complemented by vibrant vegetables. Easy to prepare and customizable, it’s a meal that not only satisfies the appetite but also brings everyone together around the table. Serve it alongside crusty bread or over rice for a complete dining experience. Whether you’re enjoying it fresh or as leftovers, this comforting stew is sure to become a beloved staple in your kitchen.
Ingredients
Scale
- 2 pounds cubed beef chuck
- 1 medium onion, chopped
- 3 sticks of celery, chopped
- 6 cloves garlic, minced
- 1 pound Yukon Gold potatoes, diced
- 4 medium carrots, sliced
- 1 cup dry red wine
- 3 cups beef broth
- Salt and pepper to taste
Instructions
- Prepare vegetables by chopping them into bite-sized pieces.
- Dredge the cubed beef in flour, shaking off excess.
- In a Dutch oven, heat olive oil over medium-high heat and sear beef cubes until browned; do this in batches.
- Sauté onion and celery for about 5 minutes until softened.
- Add minced garlic and tomato paste; cook for another minute.
- Pour in red wine and beef broth while scraping up any brown bits from the pot.
- Return the seared beef to the pot along with Italian seasoning and bay leaves; bring to a boil.
- Reduce heat, cover, and simmer for 1 hour.
- Add diced potatoes and carrots; cover again and simmer for an additional hour.
- Remove bay leaves, season with salt and pepper, then serve hot.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Main
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 360
- Sugar: 4g
- Sodium: 720mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 90mg