Beef Stew with Red Wine Base
As the cool autumn nights creep in and Halloween approaches, nothing warms the soul (or spooks the imagination) like a hearty, blood-red stew.
Ingredients
For the Stew:
- 2 lbs beef chuck, cut into 1 ½-inch cubes
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 1 large onion, chopped
- 3 garlic cloves, minced
- 3 carrots, sliced into rounds
- 2 celery stalks, chopped
- 2 tbsp tomato paste
- 2 cups dry red wine (Cabernet Sauvignon or Merlot recommended)
- 2 cups beef broth
- 1 can (14 oz) crushed tomatoes
- 2 bay leaves
- 1 tsp dried thyme (or 2–3 sprigs fresh thyme)
- 1 tsp dried rosemary (or 1 sprig fresh rosemary)
- Salt and black pepper, to taste
Optional Garnish:
- Fresh parsley, chopped
- Crusty bread or mashed potatoes, for serving
Instructions
- Sear beef until browned, then set aside.
- Sauté onion, garlic, and vegetables.
- Stir in tomato paste, wine, and crushed tomatoes.
- Add beef broth, herbs, and beef cubes back to pot.
- Simmer low and slow for 2 hours until tender.