Old Fashioned Beef Stew with Red Wine

🧂 Ingredients

• 3 pound beef chuck roast, cut into 1 inch cubes
• 1 teaspoon kosher salt
• 1/4 teaspoon pepper
• 2 Tablespoons olive oil
• 2 medium onions, diced
• 3 cloves garlic, peeled
• 2 teaspoons dried thyme

  any woody herb will do
• 2 Tablespoons tomato paste
• 1/4 cup all purpose flour
• 2 cups dry red wine

  a cabernet or merlot would be good
• 2 cups beef broth
• 2 bay leaves
• 1 pound carrots, peeled and sliced
• 1.5 pounds potatoes, peeled and cubed

Instructions

• 1 Preheat your oven to 325. Season the chuck roast with the salt and pepper
• 2 In a large dutch oven, heat the olive oil over high heat. Working in batches,
  brown the beef on all sides and remove to a bowl. Reduce your heat to medium and
  add in the onion and garlic and cook until translucent, about 5 minutes.
• 3 Whisk in the the thyme, flour and tomato paste and cook for 1 minute. Pour in
  the wine and scrape the pan with the whisk to get up any browned bits and to
  incorporate the wine and flour together. Add the beef back to the pot along with
  any juices and stir in the beef broth and bay leaves. 
  
  Cover and place in the oven. Cook for 1 hour and 30 minutes.
• 4 Remove the pot from the oven and stir in the carrots and potatoes. Place the lid
  back on the pot and return to the oven for an additional hour. 
• 5 Check the meat for tenderness and flavor. Add more salt if needed and return to
  the oven to continue cooking if the meat is still tough.
  
  Remove the bay leaves before serving.

Nutrition Info