Description
A comforting and flavorful beef stew made with tender beef, earthy mushrooms, and a rich red wine sauce, perfect for chilly evenings.
Ingredients
Scale
- 2 lbs chuck roast, cut into cubes
- 2 cups red wine (Cabernet Sauvignon or Merlot)
- 8 oz mushrooms (cremini or button), sliced
- 1 large onion, diced
- 2 carrots, sliced
- 4 cloves garlic, minced
- 4 cups beef broth
- 2 tbsp olive oil
- 2 sprigs fresh thyme
- 2 bay leaves
- Salt and pepper to taste
Instructions
- Prep your ingredients: Chop vegetables and clean the mushrooms.
- Brown the beef in a large pot with olive oil over medium-high heat.
- Sauté the onions, carrots, and garlic until soft and fragrant, about 5-7 minutes.
- Add the mushrooms and cook until tender.
- Pour in the red wine to deglaze the pan and simmer for a few minutes.
- Combine the beef back into the pot, add beef broth, thyme, and bay leaves, then stir.
- Slow cook on low heat for 2 to 3 hours until the beef is fork-tender.
- Serve the stew with bread or over mashed potatoes.
Notes
For a vegetarian version, substitute beef with hearty vegetables. If you lack red wine, beef broth with balsamic vinegar can be used.
- Prep Time: 15 minutes
- Cook Time: 180 minutes
- Category: Main Course
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 80mg
Keywords: beef stew, red wine sauce, comfort food, autumn recipes, family favorite