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Red Wine Beef Stew with Carrots and Potatoes
Irene Muller
Red Wine Beef Stew is a hearty meal perfect for a cold winters night. What's even better about this stew is that you can use any veggies you like.
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Prep Time
20
minutes
mins
Cook Time
2
hours
hrs
30
minutes
mins
Course
Main Course
Cuisine
French
Servings
8
Ingredients
800
grams
boneless beef (well-marbled)
cubed
black pepper
freshly grounded
3
tbsp
olive oil
extr virgin
2
medium onions
sliced (chunks)
6
cloves
garlic
sliced and chopped
2
tbsp
balsamic vinegar
1 ½
tbsp
tomato paste
¼
cup
all-purpose flour
2
cups
red wine
dry
2
cups
beef stock
rich
2
cups
water
4
bay leaves
small bunch of fresh thyme
chopped
1
cup
small carrots
500
grams
baby potatoes
peeled and cut in halves
fresh parsley
for garnishing
Instructions
Pat the beef dry and season with the salt and pepper
In a large heavy based pan, heat 1 tablespoon of the olive oil over medium-high heat until hot and shimmering
Sear the meat in batches on both sides, for about 5 minutes per batch
Add one tablespoon oil for each batch
To sear the meat properly, do not overcrowd the pan and let the meat develop a nice brown crust before turning
Set aside
Add the onions, garlic, and balsamic vinegar into the pan
Stir with a wooden spoon and scrape the brown bits from the bottom of the pan, for about 5 minutes
Add the tomato paste and cook for a minute more
Add the beef with its sauce back to the pan and sprinkle with the flour
Stir with a wooden spoon until the flour is dissolved, 1 to 2 minutes
Add the wine, beef stock, water, bay leaves and thyme
Stir with a wooden spoon to loosen any brown bits from the bottom of the pan and bring to a boil
Cover the pot with a lid, turn down the heat and simmer for at least 2 hours
Check from time to time to ensure the meat does not burn
After 2 hours, add the prepared carrots and potatoes
Cover and cook for about 30 minutes until the vegetables are cooked, the sauce has thickened and the meat is tender
Season if necessary
Keyword
Beef, Carrots, Potatoes