Ingredients
Main Ingredients
- 2 lbs beef chuck, cut into 1-inch cubes For a richer flavor, consider using bone-in beef chuck.
- 2 tablespoons vegetable oil
- 4 cups beef broth
- 1 cup red wine (preferably a dry variety) Can be replaced with an equivalent amount of beef broth if preferred.
- 3 large carrots, chopped
- 3 medium potatoes, diced Substitute with sweet potatoes for a sweeter taste.
- 2 stalks celery, chopped
- 1 medium onion, diced
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 2 teaspoons dried thyme
- Salt and pepper, to taste
- Fresh parsley, for garnish Enhances flavor and visual appeal.
Method
Cooking Process
- Heat the vegetable oil in a large pot over medium heat.
- Add the beef cubes and brown them on all sides.
- Once browned, remove the beef from the pot and set it aside.
- In the same pot, add the onions and garlic. Sauté until they are soft.
- Stir in the tomato paste and Worcestershire sauce, letting it cook for a minute.
- Return the beef to the pot, then add the beef broth, red wine, carrots, potatoes, celery, thyme, and bay leaves.
- Season with salt and pepper.
- Bring to a boil, then reduce the heat to low. Cover and simmer for about 2 to 3 hours, or until the beef is tender.
- Remove the bay leaves before serving.
- Garnish with fresh parsley.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 25gProtein: 35gFat: 20gSaturated Fat: 7gSodium: 800mgFiber: 4gSugar: 3g
Notes
For a thicker stew, mix a tablespoon of cornstarch with cold water and stir it in during the last 15 minutes of cooking. You can add favorite vegetables like mushrooms or green beans for added variety.
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