Ingredients
Scale
- 2 lbs beef chuck, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 4 cups beef broth
- 1 cup red wine (or additional beef broth)
- 2 potatoes, diced
- 1 teaspoon thyme
- 1 teaspoon rosemary
- Salt and pepper to taste
- Optional: mushrooms, peas, or other favorite vegetables
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the beef chunks and cook until browned on all sides. Remove and set aside.
- In the same pot, add chopped onion, garlic, carrots, and celery. Cook until fragrant and slightly softened, about 5 minutes.
- Pour in red wine to deglaze the pan, scraping up any flavorful brown bits. Return the browned beef to the pot and add beef broth.
- Stir in thyme, rosemary, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for about 1.5 to 2 hours, or until the beef is tender.
- In the last 30 minutes, add diced potatoes and optional vegetables. Continue simmering until potatoes are soft and flavors meld.
Notes
- For an extra rich flavor, simmer the stew in a slow cooker and let the flavors develop slowly.
- Adjust seasoning as needed and taste before serving to ensure a balanced, magical flavor profile.
- Add any additional vegetables for variation and color.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Dairy-Free
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 450 Kcal
- Sugar: 8g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0.2g
- Carbohydrates: 50g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 100mg