As temperatures begin to drop, there’s nothing like a hearty bowl of red wine beef stew to warm you up. This classic dish is delicious with our best dry reds. We recommend Braganini Reserve Chancellor, Cabernet Franc, or Meritage!
Ingredients
- 4 lbs chuck roast, cubed
- 1 1/2 tsp kosher salt
- 1 tsp black pepper
- 3 tbsp all-purpose flour
- 1 tbsp olive oil
- 1/4 cup tomato paste
- 2 cups dry red wine
- 4 cups low-sodium beef broth
- 1 medium yellow onion, quartered
- 2 bay leaves
- 4 sprigs thyme
- 2 lbs carrots, peeled and cut into 3-inch pieces
- 1 1/2 pounds potatoes, cubed
Instructions
- Preheat the oven to 325°F.
- Season the meat with salt and pepper, place in a large bowl, and 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 to 8 minutes, transferring the pieces to a plate as they are browned.
- Add the tomato paste, wine, broth, onion, bay leaves, thyme, and 2 of the carrots and bring to a boil. Return the meat and any juices back to the pot. Cook for 2 hours.
- Using tongs, remove and discard the cooked vegetables. Add the potatoes and the remaining 8 carrots to the pot, cover, and return to the oven. Cook until the meat and vegetables are fork-tender, about 1 hour more.
