Ingredients

• 1 kg (2.2 lb) beef chuck, cubes
• 2 tbsp (30 ml) flour
• 2 tbsp (30 ml) oil
• 1 onion, chopped
• 2 carrots, chunks
• 2 cloves garlic, minced
• 2 cups (500 ml) red wine
• 2 cups (500 ml) beef stock
• 2 bay leaves, thyme
• Salt and pepper

Steps

1. Dust beef with flour; brown in oil; remove.
2. Sauté onion, carrots, and garlic. Add wine; reduce slightly; add stock and herbs.
3. Return beef; simmer covered 2 hours until tender. Season.

Pairings

• Wine: Cabernet Sauvignon – tannins stand up to beef; Syrah – smoky, peppery depth complements stew
• Beer: Robust Porter – roasted malt complements seared beef; Doppelbock – malty sweetness balances savory broth