CAB TOP ROUND ROAST RECIPES RECIPES

Name: Red Wine Beef Stew
Cook time: 30 min
Total time: 3 h
Yield: Serves 8
Ingredients: 4 pounds chuck roast, cut into 2-inch pieces; 1 1/2 teaspoons kosher salt; 1 teaspoon freshly ground black pepper; 3 tablespoons all-purpose flour; 1 tablespoon olive oil; 1/4 cup tomato paste; 2 cups dry red wine, such as Pinot Noir or Syrah; 4 cups low-sodium chicken broth; 1 medium yellow onion, quartered; 2 bay leaves; 4 sprigs thyme; 10 medium carrots (about 2 pounds), peeled and cut into 3-inch pieces; 1 1/2 pounds baby white or red potatoes, halved

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RED WINE BEEF STEW RECIPE | EPICURIOUS

Red Wine Beef Stew Recipe | Epicurious image

Tender and succulent, this red wine beef stew is the ultimate one-pot meal, loaded with tender potatoes and carrots. Don't forget to bring over a loaf of crusty French bread for sopping up the rich sauce.

Provided by Sara Quessenberry

Total Time 3 hours

Cook Time 30 minutes

Yield Serves 8

Number Of Ingredients 13

Ingredients

4 pounds chuck roast, cut into 2-inch pieces
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 tablespoons all-purpose flour
1 tablespoon olive oil
1/4 cup tomato paste
2 cups dry red wine, such as Pinot Noir or Syrah
4 cups low-sodium chicken broth
1 medium yellow onion, quartered
2 bay leaves
4 sprigs thyme
10 medium carrots (about 2 pounds), peeled and cut into 3-inch pieces
1 1/2 pounds baby white or red potatoes, halved

Steps:

Preheat the oven to 325°F.
Season the meat with salt and pepper, place in a large bowl, and toss with the flour.
Heat the oil in a large Dutch oven or wide-bottomed pot with a tight-fitting lid over medium-high heat. Cook the meat, in batches, until well browned on all sides, 6 to 8 minutes, transferring the pieces to a plate as they are browned. Pour off and discard any drippings from the pot.
Add the tomato paste, wine, broth, onion, bay leaves, thyme, and 2 of the carrots and bring to a boil. Return the meat and any juices back to the pot (the meat should be barely submerged in liquid), cover, and transfer to the oven. Cook for 2 hours.
Using tongs, remove and discard the cooked vegetables. Add the potatoes and the remaining 8 carrots to the pot, cover, and return to the oven. Cook until the meat and vegetables are fork-tender, about 1 hour more.

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