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# **Red Wine-Braised Beef Stew with Potatoes and Carrots**
There’s nothing quite as comforting as a bowl of **tender, slow-cooked beef stew**, especially when it’s infused with the deep, rich flavors of red wine. This **Red Wine-Braised Beef Stew with Potatoes and Carrots** is a hearty and flavorful dish perfect for cozy family dinners, chilly nights, or special occasions when you want to impress with minimal effort.
Slow-cooked until the beef is melt-in-your-mouth tender, and the broth is thick, savory, and infused with the bold essence of red wine, this **classic beef stew** is the ultimate comfort food. Serve it with crusty bread, over mashed potatoes, or on its own for a satisfying meal that everyone will love.
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## **Why You’ll Love This Recipe**
✅ **Rich & Flavorful** – The red wine adds depth and complexity to the stew.
✅ **Tender & Hearty** – Slow-cooked beef becomes fork-tender and delicious.
✅ **Perfect for Meal Prep** – Tastes even better the next day!
✅ **One-Pot Wonder** – A complete meal in a single pot for easy cleanup.
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## **Ingredients:**
**For the Stew:**
– 2 lbs beef chuck, cut into 1 ½-inch cubes
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 3 large carrots, cut into thick slices
– 3 medium potatoes, diced into chunks
– 2 tablespoons tomato paste
– 2 cups dry red wine (such as Cabernet Sauvignon or Merlot)
– 2 ½ cups beef broth
– 1 teaspoon Worcestershire sauce
– 2 teaspoons fresh thyme (or 1 teaspoon dried)
– 2 teaspoons fresh rosemary (or 1 teaspoon dried)
– 2 bay leaves
– 1 teaspoon salt (adjust to taste)
– ½ teaspoon black pepper
– 1 teaspoon smoked paprika (optional, for extra depth)
– 1 tablespoon flour (for thickening, optional)
– 1 tablespoon butter (for finishing, optional)
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