About the Recipe
Immerse yourself in the warmth of this timeless beef stew, where tender beef pieces are cooked in a flavorful broth made with red wine. The kitchen fills with inviting smells as onions and garlic blend with the robust wine, forming a delicious base for the hearty stew. With each mouthful, you'll experience rich flavors, enhanced by the sweetness of carrots and the earthiness of mushrooms. Slow-cooked until tender, this stew is pure comfort in a bowl, urging you to enjoy every satisfying spoonful and leaving you craving another helping.
Ingredients
2 lbs (about 1 kg) beef stew meat, cut into bite-sized pieces
2 tablespoons olive oil
Salt and pepper to taste
1 large onion, diced
3 cloves garlic, minced
2 cups red wine (such as Merlot or Cabernet Sauvignon)
2 cups beef broth
2 tablespoons tomato paste
2 bay leaves
1 teaspoon dried thyme
4 carrots, peeled and sliced into chunks
8 ounces (225g) mushrooms, quartered
Chopped fresh parsley for garnish
Preparation
Season the beef stew meat with salt and pepper and coat with flour.
Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the seasoned beef and brown it on all sides, working in batches if necessary to avoid overcrowding the pot. Remove the beef and set it aside.
In the same pot, add diced onions and minced garlic. Cook until onions are softened and translucent, about 5 minutes.
Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let the wine simmer for a few minutes to reduce slightly.
Return the browned beef to the pot. Add beef broth, tomato paste, bay leaves, and dried thyme. Stir well to combine.
Bring the mixture to a simmer, then reduce the heat to low. Cover and let it cook for about 1.5 to 2 hours, or until the beef is tender.
Add the sliced carrots and quartered mushrooms to the pot. Continue to simmer, uncovered, for an additional 30 minutes or until the vegetables are tender and the sauce has thickened.
Taste and adjust seasoning with salt and pepper if needed.
Discard the bay leaves. Serve the beef stew hot, garnished with chopped fresh parsley.