The Red Wine Beef Stew recipe is of deep, rich flavors and comforting aromas, creating a delightful culinary experience. The chuck beef, when slow-cooked, becomes wonderfully tender, melting in your mouth with every bite.
The red wine imparts a robust and complex base to the stew, offering subtle hints of fruitiness and a rich depth that enhances the overall savoriness. The addition of balsamic vinegar adds a slight tanginess, balancing the richness of the meat.
The vegetables, particularly the onions and carrots, lend a natural sweetness that complements the savory beef, while the garlic and herbs infuse an aromatic warmth that is both inviting and comforting.
The all-purpose flour helps thicken the stew, giving it a hearty and satisfying texture. This recipe makes a perfect dish for a cozy dinner.
3 pounds of Chuck Beef, cubed (1.5 inches)
2 teaspoons of Salt
1 teaspoon of Ground Black Pepper
3 tablespoons of Olive Oil
1 large White Onion, chunked
3 cloves of Garlic, smashed
2 tablespoons of Balsamic Vinegar
1 and 1/2 tablespoons of Tomato Paste
1/4 cup of All-Purpose Flour
2 cups of Dry Red Wine
2 cups of Beef Broth
2 cups of Water
2 Bay Leaves
1/2 teaspoon of Dried Thyme
1 and 1/2 teaspoons of Sugar
1 pound of White Boiling Potatoes, chucked
4 Carrots, cut up (about 1 pound)
1. Cube the chuck beef into 1.5-inch pieces and season them with salt and black pepper.
2. In a medium-deep pot, heat the olive oil and brown the beef in two separate batches, then set the browned beef aside.
3. Sauté the chunked onion and smashed garlic in the same pot until they become fragrant.
4. Stir in the balsamic vinegar and then add the tomato paste, mixing it well for about 30 seconds.
5. Sprinkle all-purpose flour into the pot and mix it thoroughly.
6. Pour in the dry red wine, making sure to scrape up any bits stuck to the bottom of the pot.
7. Add the beef broth, water, bay leaves, dried thyme, and sugar to the pot and stir everything together.
8. Return the browned beef to the pot.
9. Cover the pot and let the stew cook on medium heat for about 1 and 1/2 hours, or until the beef becomes tender.
10. Add the chunked potatoes and the cut-up carrots to the stew, cooking until they are tender.
11. Serve the stew warm, ideally with bread, rice, or your choice of sides.
This method ensures a deliciously rich and hearty Red Wine Beef Stew, perfect for a satisfying meal.
This Red Wine Beef Stew recipe offers a rich, hearty dish, perfect for a comforting meal. The combination of red wine, tender beef, and aromatic vegetables creates a depth of flavor that is both satisfying and delicious.
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