The pleasant acidity and robust flavor in this simple stew comes from an entire bottle of red wine! It's balanced by the deep richness of cleverly broiled beef and veggies -- so you can skip browning them on the stovetop without compromising flavor.
- Level: Easy
- Total: 3 hr 20 min
- Active: 20 min
- Yield: 4 to 6 servings
Ingredients
One 750 ml-bottle red wine, such as Cabernet Sauvignon
2 tablespoons tomato paste
1 tablespoon fresh thyme leaves, from 3 to 4 sprigs
1 pound beef chuck, cut into 1-inch cubes
2 medium carrots, chopped
2 cloves garlic, minced
1 small yellow onion, sliced
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter
Cooked rigatoni, for serving (from a 1-pound box)
Grated Parmesan, for serving
Chopped fresh flat-leaf Italian parsley leaves, for serving
Directions
- Preheat the oven broiler. Line a baking sheet with foil.
- Whisk together the wine, tomato paste, thyme and 2 cups water in a large pot and slowly bring to a simmer over medium-high heat. Scatter the beef, carrots, garlic and onion on the prepared baking sheet. Season with 1 teaspoon salt and a few grinds of pepper. Broil until both the beef and vegetables are charred and deeply golden, 8 to 10 minutes.
- Once the liquid is simmering, gently add the charred beef and vegetables and any liquid from the baking sheet to the pot. Add 1/2 teaspoon salt and a few grinds of pepper. Bring to a low simmer, cover and cook, stirring occasionally, for 1 hour and 30 minutes.
- Uncover and continue to simmer until the beef is very tender and can be easily shredded with a fork, about 1 hour more. Add the butter and stir until melted and the sauce is glossy. Spoon the sauce over warm, cooked rigatoni in a serving platter. Sprinkle generously with Parmesan and parsley.
