How To Make Beef with Red Wine & Carrots
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Serves:
Ingredients
- 1.5 pounds beef stew meat, cut into cubes
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 2 cups red wine
- 2 cups beef broth
- 4 carrots, peeled and cut into chunks
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
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In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef cubes and brown on all sides. Remove the beef from the pot and set aside.
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In the same pot, add the diced onion and minced garlic. Sauté until the onion is softened and translucent.
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Add the red wine to the pot and scrape the bottom to deglaze, loosening any browned bits.
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Return the beef to the pot. Add the beef broth, tomato paste, dried thyme, salt, and pepper. Stir well to combine.
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Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 1.5 hours, or until the beef is tender.
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Add the carrot chunks to the pot and continue to simmer for another 30 minutes, or until the carrots are cooked through.
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Serve the beef and carrots hot, with some of the cooking liquid spooned over the top.
Nutrition
- Calories : 485kcal
- Total Fat : 21g
- Saturated Fat : 6g
- Cholesterol : 108mg
- Sodium : 734mg
- Total Carbohydrates : 14g
- Dietary Fiber : 2g
- Sugar : 6g
- Protein : 47g
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