Ingredients:

  • 2 lbs (900g) beef chuck, cut into 1.5-inch cubes
  • 2 tablespoons (30ml) olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 4 medium carrots, sliced
  • 3 medium potatoes, cubed
  • 2 cups (480ml) red wine (e.g., Cabernet Sauvignon)
  • 4 cups (960ml) beef broth
  • 1 tablespoon (15g) tomato paste
  • 2 teaspoons dried thyme
  • 1 teaspoon dried rosemary
  • 2 bay leaves
  • Salt and pepper to taste
  • Fresh parsley, chopped (optional)

Instructions:

  1. Heat olive oil in the Dutch oven over medium-high heat. Season beef chunks with salt and pepper; add in batches to avoid overcrowding. Cook until browned on all sides (about 5-7 minutes). Remove and set aside.
  2. In the same pot, add onions and cook until translucent. Add garlic and sauté for an additional minute.
  3. Stir in carrots and potatoes; cook for 2-3 minutes. Add tomato paste, thyme, rosemary, and bay leaves; mix well.
  4. Pour in red wine, scraping the bottom to deglaze the pot. Return the browned beef to the pot and add beef broth.
  5. Bring the mixture to a boil; reduce heat to a low simmer. Cover partially and cook for about 1.5 to 2 hours, or until the beef is tender.
  6. Check seasoning, adjust salt and pepper as needed. Remove bay leaves before serving.