2 pounds beef chuck, cut into 1-inch cubes
2 tablespoons olive oil
1 large onion, chopped
3 cloves garlic, minced
2 cups mushrooms, sliced
3 carrots, peeled and sliced
2 tablespoons tomato paste
1 cup beef broth
1 cup red wine
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and pepper to taste
2 tablespoons all-purpose flour
Directions
Preheat your oven to 325°F (165°C).
In a large oven-safe pot or Dutch oven, heat the olive oil over medium-high heat.
Season the beef cubes with salt and pepper, then brown them in batches in the pot. Remove and set aside.
In the same pot, add the chopped onion and garlic, sautéing until the onion is translucent.
Add the sliced mushrooms and carrots, cooking until the mushrooms are browned.
Stir in the tomato paste and flour, cooking for another minute.
Pour in the beef broth and red wine, scraping up any browned bits from the bottom of the pot.
Return the beef to the pot, add the thyme and rosemary, and bring to a simmer.
Cover the pot and transfer it to the preheated oven.
Bake for 2 to 2.5 hours, or until the beef is tender and the sauce has thickened.
Remove from the oven, taste, and adjust seasoning with salt and pepper as needed before serving.Variations & Tips
For a different flavor profile, you can add a splash of balsamic vinegar or Worcestershire sauce for added depth. If you prefer a thicker stew, mix a tablespoon of cornstarch with cold water and stir it into the stew before serving. For a more vegetable-rich version, consider adding potatoes or parsnips. If you want to make this dish gluten-free, substitute the all-purpose flour with a gluten-free flour blend.
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