Beef Stew with Root Vegetables and Red Wine Reduction

Beef Stew with Root Vegetables and Red Wine Reduction is a hearty dish that brings together tender beef, earthy root vegetables, and a rich red wine sauce. This comforting meal is perfect for chilly evenings, offering a warm and cozy dining experience. The combination of flavors creates a well-balanced taste profile, while the easy preparation makes it accessible for home cooks. This stew is sure to be a staple in many meal rotations.

Ingredients

• 2 lbs beef stew meat, cubed
• 2 cups red wine
• 4 cups beef broth
• 1 whole onion, chopped
• 3 cloves garlic, minced
• 4 whole carrots, sliced
• 4 whole potatoes, cubed
• 2 tsp thyme
• 2 tbsp flour
• 2 tbsp butter

Instructions

1. Season beef cubes with salt and pepper. In a Dutch oven, brown the beef over medium-high heat until all sides are seared.
2. Add chopped onions and minced garlic to the pot. Cook until the onions are soft and translucent, about 5 minutes.
3. Sprinkle flour over the beef and vegetables, stirring to coat evenly. Cook for another 2 minutes to lose the raw flour taste.
4. Pour in red wine and beef broth, scraping the bottom of the pot to release any browned bits. Bring the mixture to a simmer.
5. Add sliced carrots, cubed potatoes, and thyme to the pot. Reduce heat to low, cover, and let simmer for 1.5 hours, stirring occasionally, until the beef is tender.
6. Stir in butter to enhance the richness of the stew. Taste and adjust seasoning with salt and pepper before serving.

Keywords: Hearty, Cozy, Easy

Spice Rack: Thyme

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Chopped is powered by people alongside Cookie, our AI sous-chef. Every cook and kitchen is unique, so be sure to check seasoning, temperature, and cook time as you go. Consult packaging for dietary information and always follow food safety guidelines.

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