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Red Wine Beef Stew (International) — Recipe | Foodgeist

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Red Wine Beef Stew

🍲soup·Internationalhard

Red Wine Beef Stew

Name: Red Wine Beef Stew
Cuisine: International
Ingredients: 4 pounds chuck roast, cut into 2-inch pieces; 1 1/2 teaspoons kosher salt; 1 teaspoon freshly ground black pepper; 3 tablespoons all-purpose flour; 1 tablespoon olive oil; 1/4 cup tomato paste; 2 cups dry red wine, such as Pinot Noir or Syrah; 4 cups low-sodium chicken broth; 1 medium yellow onion, quartered; 2 bay leaves; 4 sprigs thyme; 10 medium carrots (about 2 pounds), peeled and cut into 3-inch pieces; 1 1/2 pounds baby white or red potatoes, halved

Ingredients

4 pounds chuck roast, cut into 2-inch pieces

1 1/2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

3 tablespoons all-purpose flour

1 tablespoon olive oil

1/4 cup tomato paste

2 cups dry red wine, such as Pinot Noir or Syrah

4 cups low-sodium chicken broth

1 medium yellow onion, quartered

2 bay leaves

4 sprigs thyme

10 medium carrots (about 2 pounds), peeled and cut into 3-inch pieces

1 1/2 pounds baby white or red potatoes, halved

Method

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1.
Preheat the oven to 325°F. Season the meat with salt and pepper, place in a large bowl, and toss with the flour. Heat the oil in a large Dutch oven or wide-bottomed pot with a tight-fitting lid over medium-high heat. Cook the meat, in batches, until well browned on all sides, 6 to 8 minutes, transferring the pieces to a plate as they are browned. Pour off and discard any drippings from the pot. Add the tomato paste, wine, broth, onion, bay leaves, thyme, and 2 of the carrots and bring to a boil. Return the meat and any juices back to the pot (the meat should be barely submerged in liquid), cover, and transfer to the oven. Cook for 2 hours. Using tongs, remove and discard the cooked vegetables. Add the potatoes and the remaining 8 carrots to the pot, cover, and return to the oven. Cook until the meat and vegetables are fork-tender, about 1 hour more.