This hearty French beef stew is packed with tender beef, carrots, and potatoes in a rich, wine-based broth. After hours of slow braising, the meat becomes melt-in-your-mouth tender, perfect for cold weather comfort.
Key Ingredients:
- Chuck roast with good marbling for tenderness.
- Dry red wine like Pinot Noir, Merlot, or Cabernet Sauvignon.
- Carrots, potatoes, garlic, and onions for flavor and heartiness.
Cooking Method:
- Trim and Season the Meat: Remove large fat chunks and generously season the beef.
- Brown the Meat: Sears is used in batches to develop flavor.
- Prepare the Base: Cook onions, garlic, and balsamic vinegar to deglaze the pan, then add tomato paste.
- Combine Ingredients: Return beef to the pot, sprinkle flour, then add wine, broth, and seasonings.
- Braise: Cook for 2 hours, then add carrots and potatoes. Cook for 1 more hour.
This stew is ideal for make-ahead meals, as the flavors deepen over time, making it a true crowd-pleaser!
