Go Back
Print
Recipe Image
Smaller
Normal
Larger
Red Wine Beef Stew with Carrots and Potatoes
Irene Muller
This classic French beef stew braised in red wine is the ultimate fallback meal for a cool winter's evening.
5
from 1 vote
Print Recipe
Pin Recipe
Prep Time
20
minutes
mins
Cook Time
2
hours
hrs
30
minutes
mins
Total Time
2
hours
hrs
50
minutes
mins
Course
Main Course
Cuisine
French
Servings
8
Ingredients
800
grams
boneless beef (well-marbled)
sliced in cubes
black pepper
freshly ground
3
tbsp
olive oil
extra virgin
2
medium onions
sliced in chunks
6
cloves
garlic
sliced and chopped
2
tbsp
balsamic vinegar
1 & 1/2
tbsp
tomato paste
1/4
cup
all-purpose flour
2
cups
red wine
dry
2
cups
beef stock
rich
2
cups
water
4
bay leaves
small bunch of fresh thyme
chopped
1
cup
small carrots
500
grams
baby potatoes
peeled and cut in halves
fresh parsley
for garnishing
Instructions
Pat the beef dry and season with the salt and pepper.
In a large, heavy-based pan, heat 1 tablespoon of the olive oil over medium-high heat until hot and shimmering.
Sear the meat in batches on both sides for about 5 minutes per batch.
Add one tablespoon of oil for each batch.
To sear the meat properly, do not overcrowd the pan and let the meat develop a nice brown crust before turning.
Set aside.
Add the onions, garlic, and balsamic vinegar into the pan.
Stir with a wooden spoon and scrape the brown bits from the bottom of the pan, for about 5 minutes
Add the tomato paste and cook for another minute.
Add the beef with its sauce back to the pan and sprinkle with the flour.
Stir with a wooden spoon until the flour is dissolved - about 1 to 2 minutes.
Add the wine, beef stock, water, bay leaves and thyme.
Stir with a wooden spoon to loosen any brown bits from the bottom of the pan and bring to a boil.
Cover the pot with a lid, turn down the heat and simmer for at least 2 hours.
Check from time to time to ensure the meat does not burn.
After 2 hours, add the prepared carrots and potatoes.
Cover and cook for about 30 minutes until the vegetables are cooked, the sauce has thickened and the meat is tender.
Season if necessary.
Keyword
Stew