Red Wine Beef Stew with Potatoes and Carrots
Experience the warmth and comfort of a homemade Red Wine Beef Stew with Potatoes and Carrots, perfect for chilly evenings. This hearty dish combines tender beef chuck, savory vegetables, and rich red wine for a satisfying meal that warms both body and soul. With its simple preparation, you can easily whip up this delightful stew any night of the week. Enjoy it on its own or serve alongside crusty bread or creamy mashed potatoes for an unforgettable dining experience.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 15 minutes
- Yield: Serves 6
- Category: Dinner
- Method: Braising
- Cuisine: American
Ingredients
- Thick-cut bacon
- Beef chuck
- Diced yellow onion
- Baby potatoes
- Carrots
- Cremini mushrooms
- Red wine
- Beef stock
- Fresh thyme
- Cornstarch
Instructions
- Cook thick-cut bacon in a Dutch oven until crispy. Remove and set aside.
- Season beef chuck with salt and pepper, then sear in the remaining bacon fat until golden brown. Set aside.
- Sauté diced onions in the Dutch oven until softened.
- Add red wine to deglaze, stirring to incorporate browned bits from the pot.
- Return beef and bacon to the pot, adding potatoes, carrots, mushrooms, thyme, and beef stock. Bring to a boil then reduce to a simmer.
- Cover and cook gently for 2 hours until beef is tender.
- Mix cornstarch with water; stir into the stew to thicken and simmer for an additional 5 minutes.
- Adjust seasoning as needed before serving.
Nutrition
- Serving Size: 1 bowl (300g)
- Calories: 550
- Sugar: 5g
- Sodium: 950mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 40g
- Cholesterol: 100mg