Description
A rich and flavorful beef stew, slow-cooked to tender perfection.
Ingredients
- 2 lbs beef chuck, cut into 1-inch cubes
- 2 tbsp olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 8 oz cremini mushrooms, quartered
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 1 bottle (750ml) dry red wine
- 4 cups beef broth
- 1 tbsp tomato paste
- 1 bay leaf
- 1 sprig fresh thyme
- Salt and pepper to taste
Instructions
- Season beef with salt and pepper.
- Heat olive oil in a large pot or Dutch oven. Sear beef in batches until browned. Remove and set aside.
- Add onion, carrots, and celery to the pot. Cook until softened.
- Add mushrooms and garlic. Cook for a few minutes.
- Stir in flour. Cook for 1 minute.
- Pour in red wine and beef broth. Add tomato paste, bay leaf, and thyme.
- Return beef to the pot. Bring to a simmer.
- Cover and cook in a preheated oven at 325°F (160°C) for 3-4 hours, or until beef is tender.
- Remove bay leaf and thyme sprig before serving.
Notes
- Serve with mashed potatoes or crusty bread.
- For a richer flavor, use a good quality red wine.
- You can add bacon or pancetta for extra flavor.
- Prep Time: 30 minutes
- Cook Time: 3.5 hours
- Category: Main Course
- Method: Slow Cook
- Cuisine: French