Smoky red wine beef stew

Instructions

1. Step 1Technique

   Sear beef in batches; set aside. Sweat vegetables with tomato paste until brick red.

   • 3 lb beef chuck, cubed
   • 2 tbsp tomato paste
   • 2 cups red wine
   • 4 cups beef stock
2. Step 2Technique

   Deglaze with wine; reduce by half. Return beef, add stock and herbs.

   • 3 lb beef chuck, cubed
   • 2 cups red wine
   • 4 cups beef stock
   • Salt and pepper
3. Step 3Technique

   Cover; braise at 300°F until fork-tender, about 2 hours.
4. Step 4Technique

   Skim fat; taste for salt. Serve with crusty bread.

   • Salt and pepper