Ingredients
Scale
- 2 lbs (900g) beef chuck roast, cut into chunks
- 1 large onion, chopped
- 3 carrots, sliced
- 3 celery ribs, sliced
- 4 cloves garlic, minced
- 2 cups French red wine (like Burgundy or Pinot Noir)
- 2 cups beef broth
- 2 tbsp tomato paste
- 2 bay leaves
- 1 tsp dried thyme
- Salt and freshly ground black pepper to taste
- 2 tbsp olive oil
- Fresh parsley for garnish
Instructions
- Season the beef chunks with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat. Sear the beef until browned on all sides, about 5-7 minutes per batch.
- Set the beef aside. In the same pot, sauté chopped onions, carrots, and celery until softened, about 5 minutes. Add minced garlic and cook for another minute.
- Pour in French red wine, scraping the bottom of the pot to deglaze. Let the wine reduce slightly to concentrate flavors.
- Return the beef to the pot. Stir in tomato paste, bay leaves, and thyme. Pour in beef broth until just covered.
- Bring to a gentle boil, then reduce heat to low. Cover and simmer gently for 2 to 3 hours, until the beef is melt-in-the-mouth tender.
Notes
- Use high-quality French red wine for a richer flavor.
- Proper searing enhances depth of flavor.
- Adjust seasoning at the end of cooking.
- Thicken the stew with a flour or cornstarch slurry if desired.
- Prep Time: 15 minutes
- Cook Time: 2 hours 30 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: French
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl (about 1 cup)
- Calories: 420 Kcal
- Sugar: 6g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 95mg