Teresa's Recipes
Hearty Beef Stew with Thyme and Red Wine
This hearty beef stew, a classic comfort food, is infused with aromatic thyme and robust red wine, creating a rich and satisfying dish perfect for chilly evenings. Originating from the rustic kitchens of France, this stew celebrates the simplicity of ingredients, slow-cooked to perfection, allowing the flavors to meld beautifully. Serve it with crusty bread for a cozy family meal that warms the soul.
Ingredients
- 2 tablespoons Olive oil
- to taste Salt
- to taste Black pepper
- 2 tablespoons All-purpose flour
- 2 tablespoons Tomato paste
- 4 cups Beef broth
- 1 cup Red wine
- 1 tablespoon Dried thyme
- 4 cloves, minced Garlic
- 3 medium, diced Potatoes
- 3, sliced Carrots
- 1 large, chopped Onion
- 2 pounds, cut into 1-inch cubes Beef stew meat
Dietary Notes
- Servings: 6
- Dish Type: Main Course
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Calories: 450
- Fat: 20g
- Carbs: 35g
- Protein: 35g
- Sodium: 600mg
- Sugar: 4g
Instructions
- In a large pot, heat the olive oil over medium heat. Once hot, add the beef stew meat and cook until browned on all sides, about 5-7 minutes. Remove the browned meat from the pot and set aside.
- In the same pot, add the chopped onion and sliced carrots. Cook until the onion is translucent, about 4-5 minutes.
- Add the minced garlic and dried thyme to the pot, stirring for another minute until fragrant.
- Return the browned beef stew meat to the pot. Pour in the red wine, beef broth, and add the tomato paste. Stir to combine all ingredients well.
- Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 2 hours, allowing the beef to become tender and soak up the flavors.
- After 2 hours, add the diced potatoes into the pot and continue to simmer for another 30 minutes, or until the potatoes are cooked through.
- In a small bowl, whisk together the flour with a little cold water to create a slurry. Gradually stir the slurry into the stew to thicken the sauce, simmering for an additional 10 minutes.
- Season the stew with salt and pepper to taste before serving.
- Serve hot with fresh crusty bread or over a bed of creamy mashed potatoes.
Tips
- For added depth of flavor, consider using a combination of red wines, such as a Cabernet Sauvignon or Merlot.
- Feel free to add other vegetables like peas or mushrooms in the last 15 minutes of cooking for extra nutrition and flavor.
- For a richer stew, substitute some of the beef broth with additional red wine.