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Red Wine Beef Stew

Tender beef simmered slowly in red wine, broth, vegetables, and herbs for a rich comforting meal.
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Prep Time 25 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 55 minutes
Servings: 6 Servings
Course: Dinner
Cuisine: American
Ingredients Method

Ingredients
  

For the Stew:
  • 3 pounds beef chuck roast cut into large chunks
  • Quarter cup all purpose flour
  • 1 tablespoon kosher salt
  • 1 teaspoon dried rosemary
  • 1 teaspoon garlic powder
  • 1 teaspoon dried thyme
  • 1 teaspoon black pepper
  • 1 teaspoon onion powder
  • 2 tablespoons olive oil
  • 2 tablespoons Worcestershire sauce
  • One 12 ounce bag baby carrots
  • One and a half pounds Yukon Gold potatoes chopped
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon cornstarch mixed with 1 tablespoon water
  • Fresh parsley chopped
  • 1 medium onion thinly sliced
  • 6 garlic cloves minced
  • 2 tablespoons tomato paste
  • 3 cups beef broth
  • One and a half cups dry red wine

Method
 

  1. Coat beef with flour and seasonings.
  2. Brown beef in oil and set aside.
  3. Cook onion, garlic, tomato paste then deglaze with wine.
  4. Add broth, beef, vegetables and simmer until tender.
  5. Thicken sauce and finish with lemon juice and parsley.