Beef with Red Wine & Carrots Recipe

In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef cubes and brown on all sides. Remove the beef from the pot and set aside.

In the same pot, add the diced onion and minced garlic. Sauté until the onion is softened and translucent.

Add the red wine to the pot and scrape the bottom to deglaze, loosening any browned bits.

Return the beef to the pot. Add the beef broth, tomato paste, dried thyme, salt, and pepper. Stir well to combine.

Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 1.5 hours, or until the beef is tender.

Add the carrot chunks to the pot and continue to simmer for another 30 minutes, or until the carrots are cooked through.

Serve the beef and carrots hot, with some of the cooking liquid spooned over the top.