Ingredients
Scale
- 2 pounds beef chuck, cut into 1 1/2-inch cubes
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 4 cups beef broth
- 1 cup red wine
- 1 ½ pounds yellow potatoes, peeled and cut into chunks
- 3 large carrots, peeled and cut into rounds
- Salt and pepper to taste
Instructions
- Pat the beef dry and season with salt and pepper.
- Heat olive oil in a Dutch oven over medium-high heat; sear the beef cubes until browned. Remove from pot.
- Cook onion until softened, then add garlic and cook for an additional minute.
- Stir in flour to create a roux; cook for two minutes.
- Gradually whisk in beef broth and red wine; mix in tomato paste, Worcestershire sauce, bay leaf, and thyme.
- Return the beef to the pot; bring to a simmer and cover. Cook for one hour.
- Add potatoes, carrots, and celery; cover again and continue cooking for another 45-60 minutes until everything is tender.
- Adjust seasoning as needed before serving.
- Prep Time: 20 minutes
- Cook Time: 120 minutes
- Category: Main
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 4g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 75mg