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Red Wine Beef Stew

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


  1. Preheat the oven to 325°F.
  2. Season the meat with salt and pepper, place in a large bowl, and toss with the flour.
  3. 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.
  4. 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.
  5. 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.

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