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When the temperatures drop and the days grow shorter, few dishes provide the warmth and comfort of a well-made beef stew. Rustic Red Wine Beef Stew is not just a meal; it is a culinary hug in a bowl, rich in flavor and steeped in tradition. This dish has graced tables for generations, originating from rustic kitchens where hearty meals were crafted to nourish families and bring them together. The combination of tender beef, savory vegetables, and aromatic herbs creates a symphony of flavors that is not only satisfying but also deeply comforting.

Hearty Beef Stew with Red Wine and Herbs

Warm up your winter gatherings with a delicious Rustic Red Wine Beef Stew that’s sure to become a family favorite. This hearty dish combines tender beef, savory vegetables, and aromatic herbs, creating a comforting symphony of flavors that’s perfect for chilly evenings. Enjoy the art of slow cooking as the ingredients meld together for an unforgettable meal. Serve with crusty bread or creamy mashed potatoes for the ultimate comfort food experience.
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Ingredients
  

2 lbs beef chuck, cut into 1-inch cubes

3 tablespoons olive oil

1 large onion, chopped

3 cloves garlic, minced

4 medium carrots, sliced

3 medium potatoes, diced

2 cups mushrooms, quartered

2 cups beef broth

1 cup red wine (preferably a full-bodied wine like Merlot or Cabernet Sauvignon)

2 tablespoons tomato paste

2 teaspoons dried thyme

2 teaspoons dried rosemary

1 bay leaf

Salt and pepper, to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Brown the Beef: In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat. Season the beef cubes with salt and pepper. In batches, add the beef to the pot and brown on all sides. Remove the beef and set aside.

    Sauté Aromatics: In the same pot, add the chopped onion. Sauté for about 3-4 minutes until translucent. Add the garlic and cook for another minute until fragrant.

      Add Vegetables: Stir in the sliced carrots, diced potatoes, and quartered mushrooms. Sauté for an additional 5 minutes, allowing the vegetables to soften slightly.

        Deglaze with Wine: Pour in the red wine, scraping the bottom of the pot to release any browned bits stuck to the surface. Let it simmer for about 2-3 minutes to reduce.

          Combine and Simmer: Return the browned beef to the pot. Add beef broth, tomato paste, thyme, rosemary, and bay leaf. Stir to combine all the ingredients. Bring the mixture to a gentle boil.

            Slow Cook: Once boiling, reduce the heat to low, cover the pot, and let it simmer for 1.5 to 2 hours, or until the beef is tender and flavorful. Stir occasionally and adjust seasoning with more salt and pepper if needed.

              Serve: Once the stew is ready, remove the bay leaf and ladle it into bowls. Garnish with chopped fresh parsley for added freshness and color.

                Prep Time, Total Time, Servings: 20 mins | 2 hrs | 6 servings