Tender and succulent, this red wine-braised beef stew is the ultimate one-pot meal, loaded with tender potatoes and carrots. Don't forget to bring over a loaf of crusty French bread for sopping up the rich sauce.
Recipe information
Total Time
3 hours
Yield
Serves 8
Ingredients
4
1
1
3
1
1
2
4
1
2
4
10
1
Need to make a substitution?
Preparation
Step 1
Preheat the oven to 325°F.
Step 2
Season the meat with salt and pepper, place in a large bowl, and toss with the flour.
Step 3
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.
Step 4
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.
Step 5
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.