Slow-cooked French beef stew with red wine, aromatic vegetables, and tender meat for a comforting meal.
Ingredients
2 pounds beef chuck, cut into 2-inch cubes
2 tablespoons olive oil
1 large onion, finely chopped
3 cloves garlic, minced
3 medium carrots, sliced
2 stalks celery, sliced
2 tablespoons tomato paste
2 cups dry red wine
2 cups beef stock
1 teaspoon salt
1/2 teaspoon black pepper
2 teaspoons fresh thyme
2 bay leaves
1 tablespoon all-purpose flour
2 tablespoons fresh parsley, chopped
Instructions
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Pat beef dry, brown in batches in oil. Remove beef.
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Cook onions, carrots, and celery until soft. Add garlic and tomato paste for 1–2 minutes.
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Sprinkle flour and stir to incorporate.
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Return beef, add wine, scrape bottom, add stock, herbs, salt, and pepper.
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Simmer low for 2–2.5 hours until tender. Remove bay leaves.
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Garnish with parsley and serve.