Red Wine-Braised Beef Stew with Potatoes and Carrots Delight

Delightful Red Wine-Braised Beef Stew with Potatoes and Carrots, perfect for chilly nights.

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Course: Main Dishes

Cuisine: Comfort Food

Keyword: Beef Stew, comfort food, family dinner, hearty stew, Red Wine-Braised Beef Stew, Slow Cooking

Prep Time: 25

Cook Time: 2 30

Total Time: 2 55

Servings: servings

Calories: 450kcal

2 pounds beef chuck a flavorful cut that becomes wonderfully tender during slow cooking
2 tablespoons olive oil enhances the richness of the stew and aids in browning the beef
1 large onion adds a sweet base flavor as it caramelizes and softens
3 cloves garlic elevates the aroma and taste
2 carrots their natural sweetness balances the savory notes
2 stalks celery bring a subtle crunch and another layer of flavor
1 pound baby potatoes these bite-sized gems soak up all the delicious juices
1 bottle (750 ml) dry red wine preferably Cabernet Sauvignon or Merlot
2 cups beef broth ensures the stew has a robust and savory foundation
2 tablespoons tomato paste adds richness and a hint of acidity
1 tablespoon Worcestershire sauce contributes a savory umami kick
2 teaspoons dried thyme brings a warm herbal note
1 bay leaf adds complexity to the broth
Salt and pepper to taste
Fresh parsley chopped for garnish

Preheat your oven to 325°F (160°C).
In a large Dutch oven, heat olive oil and brown the beef chunks.
Add diced onion, sauté until translucent, then stir in minced garlic.
Add sliced carrots and celery, sauté for 3 to 4 minutes.
Stir in tomato paste, cook for an additional minute.
Return beef to the pot, add baby potatoes, wine, broth, Worcestershire sauce, thyme, and bay leaf.
Cover and transfer to the oven to cook for 2.5 to 3 hours.
Remove from oven, discard bay leaf and adjust seasoning.
Garnish with parsley and serve hot.

Ensure to brown the beef in batches for better flavor and use quality red wine for best results.