Beef Chuck and Red Wine Stew

Ingredients

Ingredient quantities are scaled. Instructions and cookware remain written for the original 1 servings; adjust batch count and pan capacity deliberately.

• 200 g beef chuck

• 1 carrot

• 1 potato

• 1/2 onion

• 100 ml red wine

• 250 ml beef broth

• 1/4 tsp salt

• 1/8 tsp black pepper

Tools you'll need

Instructions

1. 1

   Cut beef chuck into 2 cm cubes. Peel and cut carrots into 1 cm slices, potatoes into 2 cm cubes, and onion into 1 cm dice.

   ~10 min
2. 2

   Heat a medium pot over medium-high heat. Add beef chuck cubes and sear until browned on all sides, about 5 minutes.

   ~5 min
3. 3

   Add onion and carrots to the pot. Cook, stirring occasionally, until onion softens, about 3 minutes.

   ~3 min
4. 4

   Pour in 100 ml red wine. Scrape the bottom of the pot with a wooden spoon to release browned bits. Simmer until wine reduces by half, about 3 minutes.

   ~3 min
5. 5

   Add potatoes, 250 ml beef broth, 0.25 tsp salt, and 0.125 tsp black pepper. Bring to a boil, then reduce heat to low, cover, and simmer until beef is tender and potatoes are soft, about 50 minutes.

   ~50 min
6. 6

   Remove from heat and let rest covered for 5 minutes before serving.

   ~5 min