Red Wine Beef Stew

Ingredients for Red Wine Beef Stew

• 1.8kg chuck roast, cut into 2-inch pieces

• 1 1/2 teaspoons kosher salt

• 1 teaspoon freshly ground black pepper

• 3 tablespoons plain flour

• 1 tablespoon olive oil

• 60ml tomato paste

• 475ml dry red wine, such as Pinot Noir or Syrah

• 950ml low-sodium chicken broth

• 1 medium yellow onion, quartered

• 2 bay leaves

• 4 sprigs thyme

• 10 medium carrots (about 900g ), peeled and cut into 3-inch pieces

• 675g baby white or red potatoes, halved

Preheat the oven to 163°C.

Season the meat with salt and pepper, place in a large bowl, and toss with the flour.

Heat the oil in a large Dutch oven or wide-bottomed pot with a tight-fitting lid over medium-high heat. Cook the meat, in batches, until well browned on all sides, 6 to 8 minutes, transferring the pieces to a plate as they are browned. Pour off and discard any drippings from the pot.

Add the tomato paste, wine, broth, onion, bay leaves, thyme, and 2 of the carrots and bring to a boil. Return the meat and any juices back to the pot (the meat should be barely submerged in liquid), cover, and transfer to the oven. Cook for 2 hours.

Using tongs, remove and discard the cooked vegetables. Add the potatoes and the remaining 8 carrots to the pot, cover, and return to the oven. Cook until the meat and vegetables are fork-tender, about 1 hour more.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.