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When the temperature drops and the days grow shorter, there's nothing quite like a hearty beef stew to warm both body and soul. This classic dish has long been a staple in kitchens around the world, cherished for its comforting qualities and deep, rich flavors. The beauty of beef stew lies in its simplicity, yet it offers a depth that can only be achieved through the careful selection of ingredients and techniques. At the heart of our recipe is the combination of tender beef, robust vegetables, and a generous splash of red wine, all simmered together to create a nurturing meal that brings people together.

Hearty Beef Stew with Red Wine and Herbs

Warm up this winter with a comforting bowl of hearty beef stew infused with red wine and aromatic herbs. This classic recipe combines tender beef chuck, robust vegetables, and a splash of red wine, creating a rich and flavorful dish that's perfect for chilly days. Discover the importance of high-quality ingredients, essential cooking techniques, and tips for customization. Whether enjoyed with crusty bread or a fresh salad, this stew is sure to bring loved ones together for a cozy meal.
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Ingredients
  

2 lbs beef chuck, cut into 1.5-inch cubes

3 tablespoons olive oil

1 large onion, diced

4 cloves garlic, minced

3 medium carrots, sliced

3 medium potatoes, cubed

2 cups mushrooms, quartered

2 cups red wine (Merlot or Cabernet Sauvignon)

4 cups beef broth

2 tablespoons tomato paste

2 teaspoons dried thyme

2 teaspoons dried rosemary

1 bay leaf

Salt and freshly ground black pepper, to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Sear the Beef: Heat 2 tablespoons of olive oil in a large Dutch oven or heavy pot over medium-high heat. Season the beef cubes with salt and pepper. In batches, sear the beef until browned on all sides, about 4-5 minutes. Remove the beef from the pot and set aside.

    Sauté Vegetables: In the same pot, add the remaining tablespoon of olive oil. Lower the heat to medium and add the diced onion. Sauté for about 3 minutes until it becomes translucent. Add the minced garlic and cook for another 1-2 minutes until fragrant.

      Add Carrots and Potatoes: Stir in the sliced carrots and cubed potatoes, cooking for an additional 5 minutes.

        Incorporate Mushrooms: Add the quartered mushrooms to the pot and cook for another 3-4 minutes, allowing them to soften slightly.

          Deglaze with Wine: Pour in the red wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer and let reduce slightly for about 5 minutes.

            Combine Ingredients: Stir in the beef broth, tomato paste, thyme, rosemary, and the bay leaf. Return the seared beef to the pot, ensuring it is submerged in the liquid.

              Simmer the Stew: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the stew simmer gently for about 2-2.5 hours, or until the beef is tender and ragu-like.

                Season and Serve: Remove the bay leaf from the stew. Taste and adjust seasoning with salt and pepper as needed. Serve hot, garnished with freshly chopped parsley.

                  Prep Time, Total Time, Servings: 20 minutes | 3 hours | 6 servings