German Rindfleisch Stew

local_grocery_store Ingredients

• 2 lbs beef chuck roast, cut into 1-inch cubes
• 4 carrots, peeled and chopped
• 4 potatoes, peeled and chopped
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups beef broth
• 1 cup red wine
• 2 tbsp tomato paste
• 1 tsp thyme, chopped
• 2 bay leaves

restaurant_menu Method

1. 1.In a large Dutch oven, heat some oil over medium-high heat. Add the beef and cook until browned on all sides, about 5 minutes.
2. 2.Add the onion and garlic and cook until softened, about 3 minutes.
3. 3.Add the red wine and cook until reduced by half, scraping up any browned bits from the bottom of the pot.
4. 4.Add the beef broth, carrots, potatoes, tomato paste, thyme, and bay leaves. Bring to a boil, then reduce heat and simmer until the beef is tender, about 2.5-3 hours.
5. 5.Remove the bay leaves and serve hot with crusty bread.

lightbulb_outline Tips

• chevron_rightFor even more flavor, sear the beef in batches instead of all at once.
• chevron_rightIf you're short on time, you can use a pressure cooker to cook the stew in under an hour.