Beef Stew in Red Wine Sauce

Nothing is more comforting than a hearty, slow-cooked beef stew enhanced with veggies, herbs, and red wine. With its mouthwatering beef and opulent sauce, this French-inspired dish is ideal for cold nights. Serve it with mashed potatoes or crusty toast, and let your Sharp Blades knives do all the preparation work for you!

Ingredients
(Serves 6)
1.5 kg (3.3 lbs) beef chuck, cubed
2 tbsp olive oil
1 large onion, diced
3 garlic cloves, minced
3 carrots, sliced
3 celery stalks, chopped
2 cups red wine (Cabernet or Merlot)
2 cups beef broth
2 tbsp tomato paste
1 tbsp flour (for thickening)
1 tsp thyme (dried or fresh)
2 bay leaves
Salt & black pepper to taste
200g (7 oz) mushrooms, sliced (optional)
Fresh parsley (for garnish)

Necessary Utensils
Sharp chef’s knife (for precise chopping)
Heavy-duty pot/Dutch oven (for even heat distribution)
Wooden spoon
Measuring cups/spoons
Tongs (for turning beef)

Cooking Time
Prep: 20 mins
Cook: 2.5–3 hours (low and slow!)

Directions
Sear the Beef: 
After patting it dry, season it with salt and pepper.  In a pot, heat the olive oil over medium-high heat.  In batches, sear the meat for 3–4 minutes on each side, or until browned.  Take out and put aside.

Sauté Aromatics: 
Put the celery, carrots, onion, and garlic in the same pot.  Cook until tender, about 5 minutes.

Deglaze with Wine: 
For added flavour, pour in red wine while scraping out the fond, or browned pieces.  Simmer for 5 minutes to gently decrease.

Stew Slowly: 
Put the beef back in the pot.  Add the bay leaves, tomato paste, thyme, and beef broth.  The meat should be fork-tender after 2 to 2.5 hours of simmering on low heat with a lid on.
Adding mushrooms in the final half hour is optional.

Combine 1 tablespoon flour:
With 2 tablespoons stew liquid to thicken the sauce, then whisk it back in.  Simmer until thickened, uncovered, for 10 minutes.

To serve and garnish:
Throw away the bay leaves.  Serve with mashed potatoes or crusty toast and garnish with fresh parsley.

Nutritional Info (Per Serving)
Calories: 420 kcal
Carbs: 12g
Protein: 38g
Fat: 22g
Fiber: 3g
Sugar: 4g

Expert Advice:
Use a full-bodied red wine, such as Cabernet Sauvignon, to provide depth.  Simmer longer to evaporate more wine if you want a less alcoholic sauce.