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Red Wine Beef Stew with Potatoes and Carrots

Slow-simmered beef stew with red wine, potatoes, and carrots for deep, comforting flavor.
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American, European
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Stew
  • 2 lb beef chuck cubed
  • 2 tbsp olive oil
  • 1 onion chopped
  • 3 cloves garlic minced
  • 2 tbsp tomato paste
  • 2 cups red wine dry
  • 3 cups beef broth
  • 3 potatoes cubed
  • 3 carrots sliced

Equipment

  • Dutch oven or heavy pot
  • Wooden spoon

Method
 

  1. Sear seasoned beef in oil until browned.
  2. Sauté onion and garlic.
  3. Add tomato paste and cook briefly.
  4. Deglaze with red wine.
  5. Add broth and beef; simmer until tender.
  6. Add potatoes and carrots; cook until tender.

Notes

Stew improves in flavor overnight.