i have a confession. until recently, i wasn’t much of a fan of beef stew. i’ve eaten it at plenty of potlucks + in restaurants, + as much i wanted to like it, i’d never been all that impressed. however, with the weather getting downright cold this past week, i challenged myself to make a beef stew that would knock my beef-stew-skeptical socks off. i searched for the perfect recipe, eventually running across one, with, oh yeah, two cups of red wine in there. sounds right up my alley, doesn’t it?
so i gathered up all the ingredients, + got stewin’. after smelling it cooking for over three hours, i couldn’t hardly wait to try it. and after eating it, i have excellent news to share: i have finally met the perfect beef stew!! the wine lends a delicious rich note to the stew, while the yukon gold potatoes, red bliss potatoes, + carrots add delightful flavor + texture. and the meat? simply divine. it is wonderfully rich, bursting with flavor, + truly fall-apart tender. i served this stew with a fresh baguette + red wine, + it was seriously the perfect cold-weather dinner.
so, whether you’re already a big fan of beef stew, or if you’re still a skeptic who needs a bit of convincing, you’ve gotta give this stew a try. i promise that you will absolutely love it!
red wine-braised beef stew
makes 8 servings, adapted from epicurious
4 pounds chuck roast, cut into 2” pieces + trummed
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 tablespoons all-purpose flour
1 tablespoon olive oil
1/4 cup tomato paste
2 cups dry red wine, such as pinot noir or syrah
4 cups low-sodium chicken broth
1 medium yellow onion, quartered
2 bay leaves
4 sprigs thyme
10 medium carrots (about 2 pounds), peeled and cut into 3-inch pieces
3 pounds baby yukon gold and/or baby red bliss potatoes, halved (i used 1.5 lbs of each)
preheat the oven to 325°F.
season the meat with salt + pepper, place in a large bowl, + toss with the flour.
heat the oil in a large dutch oven or wide-bottomed pot with a tight-fitting lid over medium-high heat. cook the meat, in batches, until well browned on all sides, 6-8 minutes, transferring the pieces to a plate as they are browned. pour off + discard any drippings from the pot.
add the tomato paste, wine, broth, onion, bay leaves, thyme, + 2 of the carrots + bring to a boil. return the meat + any juices back to the pot (the meat should be barely submerged in liquid), cover, + transfer to the oven. cook for 2 hours.
using tongs, remove + discard the cooked vegetables. add the potatoes + the remaining 8 carrots to the pot, cover, + return to the oven. cook until the meat + vegetables are fork-tender, about 60-75 minutes more.print this recipe