Red Wine and Herb Beef Stew

Ingredients

Contains: wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• ¼ cups All-purpose Flour
• 1 pound Beef (Round Roast) Cubes
• 2 Tablespoons Olive Or Canola Oil
• 4 cups Beef Stock (canned Is Fine)
• 1 whole Onion, Peeled And Diced
• 3 whole Carrots, Peeled And Sliced
• 4 cloves Garlic, Peeled And Minced
• 1 Tablespoon Chopped Fresh Rosemary
• 2 Tablespoons Chopped Fresh Thyme Leaves
• ½ cups Red Wine
• 1 Tablespoon Tomato Paste

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Toss the beef cubes with the all-purpose flour in a bowl until evenly coated, then shake off any excess flour.

2. Heat the oil in a large heavy Dutch oven over medium-high heat. Brown the beef in batches, about 8 minutes total, then transfer it to a plate.

3. Lower the heat to medium. Cook the diced onion and sliced carrots for 6 minutes until softened, then add the garlic, rosemary and thyme and cook 1 minute more.

4. Stir in the tomato paste and cook 2 minutes. Pour in the red wine, scraping up the browned bits, and simmer until reduced by about half, about 5 minutes.

5. Return the beef and any juices to the pot. Add the beef stock and bring to a gentle boil, then reduce the heat to low.

6. Cover and simmer gently for 2 hours 15 minutes, stirring occasionally, until the beef is fork-tender and reaches at least 145°F (63°C) in the thickest piece.

7. Let the stew rest off the heat for 10 minutes, skim any fat from the surface, then serve hot.