Beef Stew with Vegetables and Red Wine

Step 1

Cut the 2 lb beef chuck into 1-inch cubes and pat dry with paper towels. Season generously with salt and pepper.

Step 2

Heat 2 tbsp olive oil in a large pot over medium-high heat. Add the beef in a single layer and sear until browned on all sides, about 8 minutes. Work in batches if needed to avoid crowding.

Step 3

Remove the beef and set aside. Add 1 sliced onion and 3 minced garlic cloves to the pot. Cook over medium heat until softened, about 5 minutes.

Step 4

Return the beef to the pot. Pour in 1.5 cups red wine and 2 cups beef broth. Scrape up any browned bits from the bottom. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour.

Step 5

While the stew simmers, peel and cut 4 carrots into chunks and 1 lb potatoes into 1-inch pieces.

Step 6

After 1 hour, add the carrots and potatoes to the pot. Stir to combine. Continue simmering, covered, until the beef is fork-tender and the vegetables are soft, about 45 minutes more.

Step 7

Taste and adjust seasoning with salt and pepper. If you like, stir in a handful of fresh spinach or kale during the last 5 minutes of cooking.

Step 8

Serve hot, spooned into bowls with some of the sauce.