Ingredients

The following ingredients have 4 Servings
  • 2 pounds beef cubes (chuck or bottom round)
  • 2 tablespoons olive oil
  • 1 pound carrots
  • 1 medium onion sliced thin
  • 2 cloves garlic (minced)
  • 1 tablespoon tomato paste
  • 2 bay leaves
  • 1 tablespoon Herbs de Provence
  • 3 cups red wine
  • 1 1/2 cups Beef Broth

Instruction

  • Preheat the oven to 350 degrees F.
  • Heat the olive oil in a dutch oven over high heat, once the pan is hot, add the beef cubes and brown the beef on each side and remove it from the pan and set it aside.
  • Add the onions and garlic to the pan and cook them for a few minutes until they begin to soften.
  • Next, reduce the heat to medium-low heat and stir in the carrots and cook them while stirring occasionally to loosen up the brown bits from the bottom of the pan.
  • Stir in the tomato paste and herbs de Provence; cook for about 5 minutes.
  • Add 2 cups of the wine and cook for 5 to 10 minutes until the wine reduces and has a syrupy consistency.
  • Add the broth, the remaining wine, and the beef back to the pan and cover.
  • Place the stew in the preheated oven and cook for 2 hours. Remove the cover and cook for 20 minutes longer.
  • Remove the bay leaves before serving. Thicken the sauce if needed by mixing together 1 teaspoon of flour with 1 tablespoon of water and gradually adding it to the stew.