Provencal Stew with Red Wine

Ingredients:

• 2 lbs. boneless beef chuck, trimmed and cut into 1-inch cubes
• 2 tbsp. olive oil
• 1 large onion, chopped
• 4 cloves garlic, minced
• 2 cups beef broth
• 1 cup dry red wine
• 1 tsp. dried thyme
• 1 tsp. dried rosemary
• 1 bay leaf
• 1 lb. baby potatoes, halved
• 1 lb. baby carrots, chopped
• 1 can (14 oz.) diced tomatoes, undrained
• 1 tbsp. tomato paste
• Salt and pepper, to taste
• 2 tbsp. chopped fresh parsley

Instructions:

1. Preheat oven to 325°F.
2. In a Dutch oven or oven-safe pot, heat olive oil over medium-high heat.
3. Add beef cubes and brown on all sides, about 5 minutes.
4. Remove beef from pot with a slotted spoon and set aside on a plate.
5. Reduce heat to medium and add chopped onions to the pot.
6. Cook, stirring occasionally, for 5 minutes or until onions are softened.
7. Add minced garlic and cook for an additional 1 minute.
8. Add beef broth, red wine, thyme, rosemary, and bay leaf to the pot and stir well.
9. Return beef to the pot and bring to a simmer.
10. Cover pot and transfer to preheated oven.
11. Bake for 2 hours.
12. Add baby potatoes, baby carrots, diced tomatoes, and tomato paste to the pot.
13. Stir well and return to the oven.
14. Bake for an additional 30-45 minutes or until vegetables are tender.
15. Remove from oven and discard bay leaf.
16. Season with salt and pepper to taste.
17. Sprinkle with chopped fresh parsley before serving.

Verdict:

This Provencal stew with red wine is a hearty and delicious meal that’s perfect for chilly nights. The beef is tender and flavorful, and the vegetables add a nice texture and flavor to the dish. The red wine and herbs give the stew a rich and fragrant taste that is sure to impress your taste buds.

Serving Suggestions:

Serve hot with a side of crusty bread or over a bed of rice or pasta. This stew also pairs well with a glass of red wine and a simple salad. Enjoy!