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Red Wine Beef Stew
Created by: Howcan Team
Ingredients
- 2 pounds of beef stew meat, cut into 1-inch cubes
- 1/4 cup of all-purpose flour
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 3 tablespoons of olive oil
- 1 onion, chopped
- 3 cloves of garlic, minced
- 4 carrots, peeled and sliced
- 4 potatoes, peeled and cubed
- 2 cups of beef broth
- 1 cup of red wine
- 2 tablespoons of tomato paste
- 1 teaspoon of dried thyme
- 2 bay leaves
Instructions
- In a large bowl, combine the flour, salt, and black pepper. Toss the beef cubes in the flour mixture until evenly coated.
- In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef cubes in batches and brown on all sides. Remove the browned beef and set aside.
- Add the chopped onion to the pot and sauté until translucent. Add the minced garlic and cook for another minute.
- Return the browned beef to the pot. Add the carrots, potatoes, beef broth, red wine, tomato paste, dried thyme, and bay leaves. Stir to combine.
- Bring the stew to a boil, then reduce the heat to low. Cover and simmer for 2 to 2 1/2 hours, or until the beef is tender.
- Remove the bay leaves and adjust the seasoning with salt and pepper, if needed.
- Serve the red wine beef stew hot, garnished with fresh parsley if desired. Enjoy!
Beef stew has a rich history dating back to medieval times, when it was a staple in European peasant households. The addition of red wine to the traditional recipe adds depth and complexity to the dish, elevating it to a gourmet level. Chefs in regions like France and Italy have perfected the art of beef stew with red wine, using local ingredients and culinary techniques to create mouthwatering variations. Today, the best versions of this dish can be found in cozy French bistros and rustic Italian trattorias. The key to a perfect beef stew lies in the quality of the beef, the richness of the red wine, and the slow, simmering cooking method that allows the flavors to meld together. Whether it's a classic boeuf bourguignon or a hearty Tuscan beef stew, the splash of red wine is the secret ingredient that sets this dish apart.
200 min
6
380 calories
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