Red Wine Beef Stew

Ingredients

• 2 lbs kabob/stew cubes or beef tips, seasoned with coarse salt & black pepper
• 2 tbsp olive oil
• 1 large sweet onion, chopped (~2 cups)
• 4 carrots, peeled and sliced (~3 cups)
• 2 stalks celery, sliced
• 3–4 medium Yukon gold or red potatoes, peeled and cut into 1-inch chunks
• 1 tbsp minced garlic
• 1 tbsp tomato paste
• ¾ cup dry red wine (Cabernet Sauvignon or Merlot recommended)
• 2 cups beef stock (more if needed to cover ingredients)
• ¼ tsp dried thyme
• 1 sprig fresh rosemary
• 2 bay leaves
• 2 tbsp all-purpose flour (or 1 tbsp cornstarch for gluten-free)
• ¼ cup water

Instructions

1. Brown the meat
   Heat olive oil in a Dutch oven over medium-high heat. Season the kabob/stew cubes or beef tips with salt and pepper. Sear until browned on all sides, then remove and set aside.
2. Sauté the aromatics
   In the same pot, add onion, carrots, celery, and garlic. Cook until softened, about 5 minutes. Stir in the tomato paste and cook for 1 minute.
3. Deglaze & build the base
   Return the meat to the pot. Pour in red wine and scrape up any browned bits from the bottom. Add the beef stock, potatoes, thyme, rosemary, and bay leaves. Bring to a boil.
4. Simmer until tender
   Reduce heat to low, cover, and simmer for 1½ to 2 hours, or until the beef and potatoes are fork-tender. Stir occasionally and add more stock if needed.
5. Thicken the stew
   In a small bowl, whisk flour (or cornstarch) with water to make a slurry. Stir into the stew and cook for another 5–10 minutes until the broth thickens slightly.
6. Finish & serve
   Remove rosemary sprig and bay leaves. Taste and adjust seasoning with salt and pepper. Serve warm with bread or on its own.