Slow-Cooked French Beef Stew with Red Wine
A comforting stew that combines tender beef with hearty vegetables in a rich, flavorful broth, perfect for chilly evenings.
- Prep Time: 20 minutes
- Cook Time: 120 minutes
- Total Time: 140 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: French
- Diet: None
Ingredients
- 2 pounds beef chuck, cut into 1-inch cubes
- 4 cups beef broth
- 2 cups potatoes, diced
- 2 cups carrots, sliced
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon rosemary
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Brown the beef: In a large pot, heat olive oil over medium heat. Add the beef cubes and brown them on all sides.
- Sauté the aromatics: Remove the browned beef from the pot and set aside. In the same pot, add the chopped onion and minced garlic. Sauté until softened, about 3-4 minutes.
- Add the tomato paste: Stir in the tomato paste and cook for an additional minute.
- Combine ingredients: Return the browned beef to the pot. Pour in the beef broth, and add the diced potatoes, sliced carrots, Worcestershire sauce, thyme, and rosemary. Stir well to combine.
- Bring to a simmer: Increase the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to low, cover, and let it simmer for 1.5 to 2 hours, or until the beef is tender.
- Season and serve: Before serving, taste and season with salt and pepper as needed.
Notes
For a milder flavor, substitute beef broth with vegetable broth. For a richer flavor, consider using a full-bodied red wine like Cabernet Sauvignon.