Italian Red Wine Beef Stew

• 2 pounds beef chuck, cut into 1.5-inch cubes
• Salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 garlic cloves, minced
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 1 bottle (750 ml) dry red wine
• 1 can (28 ounces) crushed tomatoes
• 2 cups beef broth
• 2 teaspoons dried thyme
• 1 teaspoon dried rosemary
• 1 bay leaf
• 1 pound baby potatoes, halved
• Fresh parsley, chopped, for garnish

Steps

1. 1 Season beef cubes with salt and pepper. Heat olive oil in a large pot over medium-high heat. Brown the beef in batches, transfer to a plate.
2. 2 In the same pot, sauté onion, garlic, carrots, and celery until softened.
3. 3 Deglaze the pot with red wine, scraping up any browned bits.
4. 4 Return beef to the pot. Add crushed tomatoes, beef broth, thyme, rosemary, and bay leaf. Bring to a boil.
5. 5 Reduce heat, cover, and simmer for 2 hours, stirring occasionally.
6. 6 Add potatoes and cook for an additional 20 minutes until potatoes are tender.
7. 7 Discard the bay leaf and adjust seasoning with salt and pepper.
8. 8 Serve garnished with chopped parsley.

Equipment

• Large pot or Dutch oven
• Cutting board and knife
• Wooden spoon

Variations

• Add mushrooms for extra earthiness.
• Substitute beef with venison for a wild twist.

Substitutions

• Use vegetable broth for a lighter option.
• Substitute fresh herbs for dried if available.

Pairings

• A side of roasted vegetables.
• Garlic bread for dipping.

Nutrition

Tips

• For deeper flavor, sear the beef a day ahead and let the stew simmer overnight in a slow cooker.
• Adding a splash of water if the stew gets too thick while simmering.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat.

Freezing: Freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat gently.

Serving Suggestions

• Serve with crusty bread or over creamy polenta.
• Pair with a robust red wine like Chianti or Cabernet Sauvignon.

FAQ