This classic ingredient beef stew is chock full of fresh vegetables and aromatic herbs. The beef is slow cooked to tender perfection and will leave your house smelling delightful. Not difficult at all and while it cooks all you need to do is grab a loaf of bread or make a quick salad, and dinner will be a huge success. Enjoy
Red Wine Beef & Vegetable Stew
Course: MainDifficulty: EasyServings
6
servingsPrep time
30
minutesCooking time
2
hoursIngredients
3 pound beef blade or chuck roast, trimmed and sliced into bite size chunks
olive oil
4 shallots, peeled and diced
2 tablespoons all purpose flour
2 tablespoons tomato paste
4 garlic cloves, peeled
1 cup red wine (Syrah or merlot work well)
2 cups beef broth
2 sprigs thyme
2 sprigs rosemary
2 bay leaves
2 cups carrots, diced or baby carrots
1 cup chopped leeks
1 fennel bulb, sliced
fresh parsley
Directions
- Heat oven to 350 degrees
- Season beef with a little kosher salt and pepper and place in a large oven-proof pot over medium high heat on stovetop. Drizzle olive oil over and toss beef to coat. Cook until browned and then remove from pot and reserve on plate.
- Add shallot, garlic, carrots, leeks and fennel to pot. Cook until just softened then add the beef back into the pot, sprinkle with flour. Stir in the tomato paste and wine.
- Bring to a simmer and then add the beef broth, thyme, rosemary and bay leaves. Cover pot with lid or foil and place in oven for 2 hours. It’s ready when the meat is fall-apart tender and broth is slightly reduced.
- Remove from oven and season with salt and pepper to taste, then garnish with fresh parsley and serve alongside crunchy bread or over mashed potatoes or egg noodles. Enjoy!