• prep: 30 min
• cook: 3 hr
• total: 3 hr 30 min

servings:

Tender and succulent, this red wine-braised beef stew is the ultimate one-pot meal, loaded with tender potatoes and carrots. Don't forget to bring over a loaf of crusty French bread for sopping up the rich sauce.

• 4 pounds chuck roast, cut into 2-inch pieces
• 1 1/2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 3 tablespoons all-purpose flour
• 1 tablespoon olive oil
• 1/4 cup tomato paste
• 2 cups dry red wine, such as Pinot Noir or Syrah
• 4 cups low-sodium chicken broth
• 1 medium yellow onion, quartered
• 2 bay leaves
• 4 sprigs thyme
• 10 medium carrots (about 2 pounds), peeled and cut into 3-inch pieces
• 1 1/2 pounds baby white or red potatoes, halved

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