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Red Wine Beef Stew with Carrots and Potatoes
Irene Muller

Red Wine Beef Stew with Carrots and Potatoes

5 from 4 votes
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
Cook Time 2 hours 30 minutes
Servings: 8
Course: Main Course
Cuisine: French
Ingredients Method

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

Method
 

  1. Pat the beef dry and season with the salt and pepper
  2. In a large heavy based pan, heat 1 tablespoon of the olive oil over medium-high heat until hot and shimmering
  3. Sear the meat in batches on both sides, for about 5 minutes per batch
  4. Add one tablespoon oil for each batch
  5. To sear the meat properly, do not overcrowd the pan and let the meat develop a nice brown crust before turning
  6. Set aside
  7. Add the onions, garlic, and balsamic vinegar into the pan
  8. Stir with a wooden spoon and scrape the brown bits from the bottom of the pan, for about 5 minutes
  9. Add the tomato paste and cook for a minute more
  10. Add the beef with its sauce back to the pan and sprinkle with the flour
  11. Stir with a wooden spoon until the flour is dissolved, 1 to 2 minutes
  12. Add the wine, beef stock, water, bay leaves and thyme
  13. Stir with a wooden spoon to loosen any brown bits from the bottom of the pan and bring to a boil
  14. Cover the pot with a lid, turn down the heat and simmer for at least 2 hours
  15. Check from time to time to ensure the meat does not burn
  16. After 2 hours, add the prepared carrots and potatoes
  17. Cover and cook for about 30 minutes until the vegetables are cooked, the sauce has thickened and the meat is tender
  18. Season if necessary