Hearty Red Wine Beef Stew
đź“ťIngredients:
**Meat: - 2 1/2 lbs beef chuck (cut into chunks)
**Produce:
- 12 oz baby potatoes (halved)
- 4 large carrots (sliced)
- 3 stalks celery (chopped)
- 8 garlic cloves (minced)
- 1 large onion (chopped)
- Fresh parsley (for garnish)
**Canned Goods: - 4 cups high-quality beef broth or stock
**Condiments: - 2 tbsp whole grain mustard
**Baking & Spices:
- Freshly ground black pepper (to taste)
- 2 tbsp flour
- 1 tbsp sugar
**Oils & Vinegars:
- 2 tbsp olive oil
**Beer, Wine & Liquor: - 1 1/2 cups dry red wine
**Instructions:
1. Season and sear the beef – Heat olive oil in a large pot over medium-high heat. Sear beef chunks until browned on all sides. Remove and set aside.
2. Sauté vegetables – In the same pot, cook onions, carrots, celery, and garlic for 3-4 minutes until softened.
3. Deglaze with red wine – Pour in red wine and scrape the bottom to release browned bits. Simmer for 5 minutes.
4. Add beef back in – Stir in flour, mustard, sugar, black pepper, beef broth, and potatoes. Bring to a boil.
5. Simmer – Reduce heat to low, cover, and let stew cook for 2-3 hours until beef is tender.
6. Garnish & serve – Sprinkle with fresh parsley and serve warm.
7. Enjoy with crusty bread or over mashed potatoes!