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## **Instructions:**
### **Step 1: Sear the Beef**
1. **Pat the beef dry** with a paper towel and season with salt and black pepper.
2. In a large Dutch oven or heavy-bottomed pot, heat **1 tablespoon olive oil** over medium-high heat.
3. Sear the beef in batches, browning on all sides. Remove and set aside.
### **Step 2: Sauté the Aromatics**
4. In the same pot, add another **1 tablespoon olive oil**, then sauté the chopped onion and garlic until fragrant and softened (about 2-3 minutes).
### **Step 3: Build the Flavor**
5. Stir in the **tomato paste** and cook for **1-2 minutes** to enhance its depth.
6. Pour in the **red wine**, scraping up the browned bits from the bottom of the pot. Let it simmer for **5 minutes**, allowing the alcohol to cook off slightly.
### **Step 4: Simmer the Stew**
7. Add the **seared beef back to the pot**, along with the **beef broth, Worcestershire sauce, thyme, rosemary, bay leaves, salt, pepper, and smoked paprika** (if using).
8. Cover and **simmer on low for 1 ½ – 2 hours**, stirring occasionally, until the beef is fork-tender.
### **Step 5: Add the Vegetables**
9. Stir in the **carrots and potatoes**, then continue simmering for **30-40 minutes** until they are soft and the stew has thickened.
### **Step 6: Final Touches**
10. If you prefer a thicker stew, mix **1 tablespoon flour with 1 tablespoon butter** and stir it into the pot. Let it cook for an additional **5 minutes**.
11. Remove the bay leaves and adjust seasoning if needed.
### **Step 7: Serve & Enjoy**
12. Ladle the stew into bowls and garnish with fresh parsley. Serve with crusty bread, mashed potatoes, or buttered noodles.
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## **Tips & Variations:**
🍷 **Choosing the Right Wine:** Use a dry red wine like **Cabernet Sauvignon, Merlot, or Pinot Noir** for the best depth of flavor.
🥩 **Best Beef Cuts:** Chuck roast is ideal for slow-cooking because it becomes incredibly tender, but **brisket or short ribs** work well too.
🌿 **Herb Variations:** Swap thyme and rosemary for **Italian seasoning** or add a touch of **bay leaf** for an earthy note.
🥕 **Extra Veggies:** Mushrooms, celery, or parsnips make excellent additions for added texture.
🔥 **Slow Cooker Method:** Brown the beef and sauté the onions before transferring everything to the **slow cooker**. Cook on **LOW for 6-8 hours** or **HIGH for 4-5 hours**.
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## **Serving Suggestions:**
🥖 **With Crusty Bread** – Perfect for soaking up the rich broth.
🥔 **Over Mashed Potatoes** – For an extra creamy, comforting meal.
🍷 **With a Glass of Red Wine** – Pair with the same wine used in the stew for a perfect match.
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## **Storage & Reheating:**
– **Refrigerator:** Store leftovers in an airtight container for up to **4 days**.
– **Freezer:** Freeze for up to **3 months**; thaw overnight in the fridge before reheating.
– **Reheat:** Warm on the stovetop over medium-low heat or microwave in 1-minute intervals.
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## **Final Thoughts**
This **Red Wine-Braised Beef Stew with Potatoes and Carrots** is the perfect dish for cozy evenings, holiday gatherings, or anytime you crave a rich and satisfying meal. With its deep flavors, fork-tender beef, and comforting broth, this stew is a **must-try for any home cook**.
### **Have you tried this recipe? Let us know your thoughts in the comments below!** 🍷🍲✨
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