Classic French Beef Stew (Print-Friendly Version)
Tender beef simmered with red wine and herbs alongside carrots and onions in a rich broth.
# Ingredients Required:
→ Beef
01 -
900 grams beef chuck, cut into 2.5-5 cm cubes
→ Vegetables
02 -
3 medium carrots, sliced
03 -
2 large onions, diced
04 -
4 cloves garlic, minced
→ Liquids
05 -
240 milliliters dry red wine, such as Cabernet Sauvignon
06 -
960 milliliters low-sodium beef broth
→ Herbs and Seasoning
07 -
1 teaspoon dried thyme
08 -
2 bay leaves
09 -
Salt and black pepper to taste
→ Fats
10 -
Olive oil for searing
# Detailed Directions:
01 -
Cut the beef into 2.5-5 cm cubes and slice the carrots. Dice the onions and mince the garlic.
02 -
Heat olive oil in a large Dutch oven over medium-high heat. Season beef with salt and pepper, then brown on all sides. Remove beef and set aside.
03 -
In the same pot, cook diced onions until translucent. Add minced garlic and sliced carrots, cooking briefly until aromatic.
04 -
Pour in the red wine, scraping browned bits from the bottom. Simmer and reduce the liquid for approximately 10 minutes.
05 -
Return the beef to the pot and add beef broth, dried thyme, and bay leaves. Bring to a boil, then reduce heat to low and simmer for at least two hours until the beef is tender.
# Helpful Advice:
01 -
Using bone-in beef chuck enhances the flavor. Incorporate additional vegetables like potatoes or mushrooms to diversify the dish. Serve alongside crusty bread or mashed potatoes.