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When the temperatures drop and the days grow shorter, there’s nothing quite like a bowl of hearty beef stew to warm the soul. This quintessential comfort food embodies the essence of slow-cooked perfection, offering a medley of rich flavors and nourishing ingredients that come together to create a dish that feels like a warm hug. Today, we delve into the art of preparing a Robust Red Wine & Herb Beef Stew, a recipe that not only satisfies the palate but also brings a touch of gourmet flair to your dining table.

Hearty Beef Stew with Red Wine and Herbs

Warm up with this delicious Robust Red Wine & Herb Beef Stew, the perfect comfort food for cold nights. This recipe features tender beef chuck simmered with aromatic herbs, hearty vegetables, and a splash of full-bodied red wine for depth of flavor. Ideal for family gatherings or meal prep, it’s uncomplicated yet impressive. Enjoy the rich flavors and nourishing ingredients that will have everyone savoring each bite and coming back for more.
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Ingredients
  

2 lbs beef chuck, cut into 1-inch cubes

3 tablespoons olive oil

1 large onion, chopped

3 garlic cloves, minced

4 medium carrots, sliced

3 medium potatoes, diced

2 cups mushrooms, quartered

1 cup red wine (preferably Cabernet Sauvignon)

4 cups beef broth

2 tablespoons tomato paste

2 teaspoons dried thyme

2 teaspoons dried rosemary

1 bay leaf

Salt and pepper, to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Prep the Beef: Season the beef cubes generously with salt and pepper. In a large Dutch oven or heavy pot, heat 2 tablespoons of olive oil over medium-high heat. Once hot, add the beef in batches, browning them on all sides for about 5-7 minutes. Remove the browned beef and set aside.

    Sauté Aromatics: In the same pot, add the remaining tablespoon of olive oil. Add the chopped onion and garlic, sautéing until the onion is translucent, about 5 minutes.

      Add the Veggies: Add the sliced carrots, diced potatoes, and quartered mushrooms to the pot. Stir and cook for an additional 5 minutes to lightly soften the vegetables.

        Deglaze with Wine: Pour in the red wine, scraping the bottom of the pot with a wooden spoon to release any browned bits. Let the wine simmer for about 3-4 minutes.

          Combine & Simmer: Return the browned beef to the pot along with its juices. Stir in the beef broth, tomato paste, thyme, rosemary, and bay leaf. Bring the mixture to a gentle boil.

            Slow Cook: Once boiling, reduce the heat to low. Cover the pot and let the stew simmer for at least 1.5 to 2 hours, or until the beef is tender. Stir occasionally and check the seasoning, adjusting salt and pepper as needed.

              Final Touches: Once cooked, remove the bay leaf and discard. If desired, skim any excess fat from the surface. Serve hot, garnished with fresh parsley.

                Enjoy! Pair with crusty bread or over a bed of creamy mashed potatoes for a truly hearty meal.

                  Prep Time, Total Time, Servings: 20 min | 2.5 hrs | 6 servings