Dutch Oven Beef Stew with Red Wine

This dutch oven Beef Stew with red wine is pure comfort food, and it is utterly delicious! Tender beef is swimming in a rich beer and red wine sauce, accompanied by potatoes and carrots. Serve this easy stove top stew recipe with some crusty bread for a filling winter meal!

Ingredients

• 3 tablespoons olive oil
• 1 tablespoon unsalted butter
• 2 pounds stew meat or a 2½ -pound chuck roast trimmed of fat and cut into 1-inch cubes
• 12 ounces beer
• 1 yellow onion chopped
• 3 cloves garlic minced
• 1/3 cup dry red wine
• 3 cups unsalted beef stock
• 2 beef bouillon cubes
• 1 tablespoon Worcestershire Sauce
• 2 tablespoons tomato paste
• 2 bay leaves
• ½ teaspoon smoked paprika
• ½ teaspoon kosher salt
• ½ teaspoon ground black pepper
• 1 tablespoon granulated sugar
• 5 carrots peeled and chopped
• 6 Yukon Gold or yellow potatoes peeled & cubed
• Garnish: Fresh parsley chopped

Instructions

1. Heat oil and butter in a large Dutch oven set over medium heat.3 tablespoons olive oil,1 tablespoon unsalted butter
2. Brown half of the stew meat, and transfer it to a paper towel-lined plate. Add the remaining meat to the Dutch oven, brown all sides, and place it with the other browned meat.2 pounds stew meat or a 2½ -pound chuck roast
3. Place the chopped onions in the pot and cook 3-4 minutes or until translucent and softened. Add the garlic and cook 30 seconds, stirring often.1 yellow onion,3 cloves garlic
4. Slowly add the beer and stir while deglazing the pan.12 ounces beer
5. Add the browned beef and all other ingredients EXCEPT carrots, potatoes and parsley. Stir well.1 yellow onion,3 cloves garlic,1/3 cup dry red wine,3 cups unsalted beef stock,2 beef bouillon cubes,1 tablespoon Worcestershire Sauce,2 tablespoons tomato paste,2 bay leaves,½ teaspoon smoked paprika,½ teaspoon kosher salt,½ teaspoon ground black pepper,1 tablespoon granulated sugar
6. Bring the mixture to a boil, stir, cover and reduce the heat to low.
7. Simmer the stew (covered) for 1 hour. Remove the lid and simmer an additional 1 hour.
8. Add carrots and potatoes and cook until vegetables are tender and stew has thickened.5 carrots,6 Yukon Gold or yellow potatoes
9. The stew should be somewhat thick(ish). If too thick, add additional water or broth. If it is too thin, add 1-2 tablespoons cornstarch (according to package directions). Simmer until the stew has thickened to the desired consistency.
10. Garnish with chopped parsley and serve with toasty bread. Enjoy!