Beef stew is a great warming and comforting dish. The red wine adds deep flavor and makes for a nice sauce the beef cooks in.

​

This is a hearty dish I like to make in Fall and Winter. It goes well with red cabbage, and any kind of dumplings like potato or pretzel roll dumplings.

 

​

What you need

​

3 - 4 lbs of chuck roast

2 medium large onions

2 carrots

2 parsnips or parsley roots

2 tbl spoons of olive oil

1 tbl spoon of tomato paste

1 cup / 250 ml red wine

2.5 cups / 600 ml beef broth

1 bay leave

1 tbl spoon of paprika

salt

pepper

​

How to prepare:

​

Pat the chuck roast dry. If it is too moist meat will steam rather than brown. Trim off excess fat, and cut into bite size pieces.

Peel the onions and chop them roughly. Brush the carrots and parsnips / parsley roots under running water, cut into bite size pieces.

​

In a heavy pot heat the olive oil over medium to high heat. Brown the meat. Don't overcrowd the pot otherwise the meat won't brown. Brown in badges, if necessary.

​

Add the onions, root vegetables and any already browned meat. Add the red wine and bring to simmer. Once the red wine simmers, add the tomato paste. Cook the tomato paste in the red wine for about 2 minutes. Stir well then add the beef broth, bay leave, and paprika. Season lightly with salt and pepper.

​

Cook the stew for about 45 minutes to 1 hour until the meat is tender.

Give it a taste and add more salt and pepper, if needed.

​

I like to serve it in a bowl with red cabbage, or on a large plate with red cabbage and potato or pretzel roll dumplings.

​

Enjoy!