As temperatures begin to drop, there's nothing like a hearty bowl of stew to warm you up. This classic dish is delicious with our best dry reds. We recommend Braganini Reserve Chancellor, Cabernet Franc, or Meritage!
- 4 lbs chuck roast, cubed
- 1 1/2 tsp kosher salt
- 1 tsp black pepper
- 3 tbsp all-purpose flour
- 1 tbsp olive oil
- 1/4 cup tomato paste
- 2 cups dry red wine
- 4 cups low-sodium beef broth
- 1 medium yellow onion, quartered
- 2 bay leaves
- 4 sprigs thyme
- 2 lbs carrots, peeled and cut into 3-inch pieces
- 1 1/2 pounds potatoes, cubed
- Preheat the oven to 325°F.
- Season the meat with salt and pepper, place in a large bowl, and toss with the flour.
- Heat the oil in a large Dutch oven or wide-bottomed pot with a tight-fitting lid over medium-high heat. Cook the meat, in batches, until well browned on all sides, 6 to 8 minutes, transferring the pieces to a plate as they are browned.
- Add the tomato paste, wine, broth, onion, bay leaves, thyme, and 2 of the carrots and bring to a boil. Return the meat and any juices back to the pot. Cook for 2 hours.
- Using tongs, remove and discard the cooked vegetables. Add the potatoes and the remaining 8 carrots to the pot, cover, and return to the oven. Cook until the meat and vegetables are fork-tender, about 1 hour more.