Learn to make a delicious and easy Red Wine Beef Stew with loads of fresh herbs for the perfect relaxed Sunday supper!
Prep Time 20 minutesminutes
Cook Time 2 hourshours30 minutesminutes
Total Time 2 hourshours50 minutesminutes
Servings 8servings
Ingredients
2tablespoonsolive oil
12garlic clovescrushed
2poundschuck roasttrimmed and cut in cubes
2teaspoonssalt
½teaspoonground black pepper
1cupred wine
8carrotspeeled and cut in pieces
2medium onionsroughly chopped
½cupbeef broth or stock
1tablespoontomato paste
14.5ouncescanned diced tomatoes
1sprigfresh rosemary
several springs fresh thyme
1bay leaf
Instructions
Preheat the oven to 300 degrees.
Prepare the chuck roast by removing any excess fat and connective tissue from the roast. Cut the roast into bite-sized pieces.
In a heavy-bottomed pan such as a Dutch oven, heat the olive oil over low heat.
Add the crushed garlic cloves and cook, stirring frequently, for about 5 minutes until the garlic is fragrant and has begun to brown slightly. Use a slotted spoon to remove the garlic and set it aside.
Increase the heat to medium-high and add the beef cubes to the pan. Generously season with salt and pepper.
Cook until the beef is brown on all sides. Remove from the pan and set aside.
Add the wine to the pan and bring it to a boil. Stir and scrape the bottom of the pan to loosen any browned bits from the bottom.
Add the garlic and beef back to the pan along with the remaining ingredients. Bring to a boil.
Cover the pot, transfer to the oven, and bake for 2 ½ hours or until the beef is tender.
At the end of the cooking time, remove the herb stems and the bay leaf and give everything a good stir. The cooked garlic will dissipate into the stew.
Sprinkle a little fresh thyme on each serving for garnish if you like.
Notes
Store in an airtight container under refrigeration for up to 4 days. May be frozen for up to 3 months. When ready to serve, thaw in the fridge for 24 hours before reheating.
For tender meat, be sure to find a chuck roast that is well-marbled but without excess fat. Be careful when trimming the roast not to remove too much fat. You want to retain a good amount for both texture and taste.