This beef stew is nothing short of delicious. The flavors of the ingredients pairs perfectly well with the red wine. If you know me, I’m not so much of a wine drinker, but I absolutely love cooking with wine. So I’m telling ya.. When you got a bottle or two waiting for you at home, it’s time to make this super simple recipe for dinner – for your family or your next gathering. You and your guests will sure love it!

Yield: 6-8 portions (recipe can easily be halved)

Ingredients:

• 3 lbs beef stew meat, cubed
• 2 large carrots, cut into 1 inch pieces
• 3 cooking onions, chopped into quarters
• 2 cups of button mushrooms, sliced into quarters
• 1 beet, chopped
• 6 large tomatoes, cut into eighth’s
• 2 tbsp vegetable oil
• 1 tbsp minced garlic
• 1 small can (156 mL) tomato paste
• 4 sprigs of thyme
• 550 mL red wine (~ 3/4 bottle)
• 1.5 tbsp sugar
• 1 tbsp salt
• salt + pepper to taste

Note: if you want to use less wine, you can substitute amount of wine you don’t use with store-bought beef broth (or homemade – even better!)

Directions:

1. In a large soup pot, heat oil under med-high heat until hot. Brown garlic, onions, and carrots for 3 minutes. Add 1 tbsp salt. Stir with wooden spoon.
2. Push veggies in one side of the pot, add beef cubes. Brown and sizzle them in the pot for 5 minutes. Stir.
3. Add mushrooms, beets, and tomatoes. Stir well.
4. Add tomato paste and sugar. Stir until tomato paste has distributed evenly. Cook for 3-4 minutes.
5. Add red wine (or red wine/beef broth) and throw the sprigs of thyme in there as well. Cover pot with lid and heat under high heat until it starts to boil.
6. Once it boils, lower down heat to med-low and have it braise/simmer for 3 hours. (You can now take a break to do other things :))
7. When you come back, the beef should be tender and juicy while the veggies soft and cooked thoroughly.
8. Taste and adjust seasoning as necessary.
9. Serve with rice, pasta, or toasted bread.
10. Enjoy!