Description
French Country Beef & Red Wine Stew is a heartwarming dish that brings the rustic charm of France to your kitchen. Tender beef chuck is slow-cooked in rich red wine, accompanied by sweet carrots and hearty potatoes, creating a comforting meal perfect for cozy gatherings. Each spoonful envelops you in deep, robust flavors that nourish both body and soul—ideal for sharing with loved ones around the dinner table.
Ingredients
Scale
- 2 lbs beef chuck roast, cut into 1-inch pieces
- 2 cups dry red wine (Merlot or Cabernet Sauvignon)
- 3 medium carrots, sliced
- 2 large yellow potatoes, cubed
- 1 medium onion, diced
- 4 cloves garlic, minced
- 2 sprigs fresh thyme (or 1 tsp dried thyme)
- 2 bay leaves
- 4 cups low-sodium beef broth
- Salt and pepper to taste
- 2 tbsp olive oil for searing
Instructions
- Prepare the ingredients: chop vegetables and cube the beef.
- Heat olive oil in a large Dutch oven over medium-high heat. Sear the beef in batches until browned on all sides; then remove and set aside.
- In the same pot, sauté onions until translucent. Add garlic, carrots, and potatoes, stirring until fragrant.
- Deglaze with red wine, scraping up any brown bits from the pot. Return beef to the pot along with thyme, bay leaves, and beef broth.
- Bring to a gentle boil, reduce heat to low, cover tightly, and simmer for about 2 hours until the meat is tender.
- Remove bay leaves before serving hot with crusty bread or over mashed potatoes.
- Prep Time: 30 minutes
- Cook Time: 120 minutes
- Category: Main
- Method: Slow cooking
- Cuisine: French
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 5g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 85mg
Keywords: For added depth of flavor, include mushrooms or a splash of balsamic vinegar. Substitute beef with lamb or chicken for a different twist. Leftovers can be stored in an airtight container in the fridge for up to three days.