Beef Stew with Vegetables and Red Wine

Ingredients

• 2 lb beef chuck
• 1.5 cup red wine
• 2 cup beef broth
• 1 lb potatoes
• 4 medium carrots
• 1 large onion
• 3 cloves garlic
• 2 tbsp olive oil

Instructions

1. 1

   Cut the 2 lb beef chuck into 1-inch cubes and pat dry with paper towels. Season generously with salt and pepper.

2. 2

   Heat 2 tbsp olive oil in a large pot over medium-high heat. Add the beef in a single layer and sear until browned on all sides, about 8 minutes. Work in batches if needed to avoid crowding.

3. 3

   Remove the beef and set aside. Add 1 sliced onion and 3 minced garlic cloves to the pot. Cook over medium heat until softened, about 5 minutes.

4. 4

   Return the beef to the pot. Pour in 1.5 cups red wine and 2 cups beef broth. Scrape up any browned bits from the bottom. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour.

5. 5

   While the stew simmers, peel and cut 4 carrots into chunks and 1 lb potatoes into 1-inch pieces.

6. 6

   After 1 hour, add the carrots and potatoes to the pot. Stir to combine. Continue simmering, covered, until the beef is fork-tender and the vegetables are soft, about 45 minutes more.

7. 7

   Taste and adjust seasoning with salt and pepper. If you like, stir in a handful of fresh spinach or kale during the last 5 minutes of cooking.

8. 8

   Serve hot, spooned into bowls with some of the sauce.

Tools you’ll need

• large pot or Dutch oven
• cutting board
• chef's knife
• measuring cups
• wooden spoon

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