Beef Stew with Red Wine Sauce
A classic dish made with tender beef and vegetables, slow-cooked in a rich red wine sauce.
Ingredients
- 750 g beef cubes
- 2 tablespoons flour
- 3 tablespoons olive oil
- 2 carrots sliced
- 2 potatoes diced
- 1 large onion chopped
- 3 garlic cloves crushed
- 2 cups red wine
- 1 cup beef stock
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon rosemary
- Salt and black pepper
Instructions
- Coat the beef cubes in flour, shaking off the excess.
- Heat olive oil in a large pot and brown the beef on all sides for 5-7 minutes. Remove and set aside.
- In the same pot, sauté the onion and garlic. Add carrots and potatoes, and cook for another 5 minutes.
- Stir in red wine, beef stock, and tomato paste. Add thyme, rosemary, salt, and black pepper.
- Return the browned beef to the pot.
- Cover and simmer on low heat for 2.5 hours until the meat is tender.
- Serve hot with the rich red wine sauce.
NUTRITION FACTS (Per Serving)
Calories: 400 kcal
Carbs: 18 g
Fat: 18 g
Protein: 35 g