A hearty and flavorful beef stew slowly cooked in a rich red wine sauce, making it tender and delicious.
Ingredients
- 1.5 kg beef chuck cut into chunks
- 2 tablespoons olive oil
- 4 cloves garlic minced
- 2 cups red wine preferably dry
- 2 cups beef broth
- 3 pieces carrots sliced
- 2 pieces potatoes cut into chunks
- 1 pieces onion diced
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- to taste salt
- to taste black pepper
Instructions
- Heat the olive oil in a large pot over medium-high heat. Add the beef chunks and brown them on all sides. Remove the beef from the pot and set aside.
- In the same pot, add garlic and onion. Sauté until the onion becomes translucent.
- Pour in the red wine and beef broth, then stir in the tomato paste, thyme, rosemary, salt, and pepper. Bring to a simmer.
- Return the beef to the pot. Cover and cook on low heat for about 2 hours.
- Add carrots and potatoes to the pot, and continue cooking for an additional 30 minutes, or until the vegetables are tender.
- Taste and adjust seasoning, if necessary. Serve hot.
Nutrition
Serving: 1gCalories: 600kcalCarbohydrates: 30gProtein: 40gFat: 30gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gTrans Fat: 0.5gCholesterol: 100mgSodium: 750mgPotassium: 1200mgFiber: 4gSugar: 5gVitamin A: 200IUVitamin C: 30mgCalcium: 6mgIron: 25mg