Ingredients
Scale
- 1.5 lbs of beef chuck, cut into 1-inch cubes
- 1 tbsp olive oil
- 1 large onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 8 oz mushrooms, sliced
- 4 cups beef broth
- 1 cup dry red wine
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 bay leaf
- 1 lb potatoes, peeled and cubed
- Salt and pepper to taste
- Crusty bread for serving
Instructions
- Prep all vegetables: chop onion, carrots, and celery, mince garlic, and slice mushrooms.
- In a large pot, heat olive oil over medium-high heat; brown beef cubes and set aside.
- Sauté onion, carrots, and celery until softened, add garlic and mushrooms; stir in tomato paste, thyme, rosemary, and return beef to the pot.
- Add beef broth and red wine, bay leaf; bring to a simmer and cook for 2 hours on low heat.
- In the last 30 minutes, add cubed potatoes. Season with salt and pepper before serving with bread.
Notes
- Use quality ingredients for the best flavor.
- Don’t rush the browning process.
- Cook slowly on low to allow flavors to meld.
- Taste and adjust seasoning throughout cooking.
- Serve with crusty bread to soak up the stew.
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Category: Main Course
- Method: Slow Cook
- Cuisine: Fantasy
- Diet: Carnivore
Nutrition
- Serving Size: 1 bowl
- Calories: 540 Kcal
- Sugar: 6g
- Sodium: 900mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 36g
- Cholesterol: 90mg