Beef Stew with Root Vegetables and Red Wine Reduction

Beef Stew with Root Vegetables and Red Wine Reduction

Tender braised beef and roasted root vegetables simmer in a deeply reduced red wine broth.

Total 3 hr 30 min Makes 6 servings Calories 520/serving

Dietary

Dairy free, Nut free

Allergens

Wheat, Red meat

Chunks of beef chuck are seared and slow-braised with carrots, parsnips, and potatoes in a red wine reduction thickened with tomato paste and herbs. The long simmer softens the vegetables and renders the beef fork-tender, making this a satisfying cold-weather dinner. Serve with crusty bread to soak up the rich sauce.

Ingredients

  • 2 1/2 pounds beef chuck roast, trimmed and cut into 1 1/2-inch cubes
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper, plus more to taste
  • 3 tablespoons all-purpose flour
  • 3 tablespoons olive oil, divided
  • 1 yellow onion, diced
  • 3 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 2 cups dry red wine
  • 3 cups beef stock
  • 2 bay leaves
  • 3 sprigs fresh thyme
  • 3 carrots, peeled and cut into 1 1/2-inch chunks
  • 2 parsnips, peeled and cut into 1 1/2-inch chunks
  • 1 pound baby potatoes, halved
  • 1 celery stalk, sliced
  • 2 tablespoons chopped fresh parsley, for garnish

Method

  1. Pat the beef cubes dry and season with the salt and pepper, then toss with the flour until lightly coated.

  2. Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Sear the beef in batches until browned on all sides, about 3 minutes per batch, then transfer to a plate.

  3. Add the remaining tablespoon of olive oil to the pot and cook the onion over medium heat until softened, about 5 minutes.

  4. Stir in the garlic and tomato paste and cook until fragrant and darkened slightly, about 1 minute.

  5. Pour in the red wine, scraping up any browned bits from the bottom of the pot, and simmer for 5 minutes to reduce slightly.

  6. Return the beef to the pot and add the beef stock, bay leaves, and thyme sprigs. Bring to a simmer.

  7. Cover and simmer over low heat for 1 hour 30 minutes, stirring occasionally.

  8. Add the carrots, parsnips, potatoes, and celery to the pot. Cover and continue to simmer until the beef and vegetables are fork-tender, about 1 hour.

  9. Remove the bay leaves and thyme sprigs. Taste and adjust the seasoning with additional salt and pepper as needed.

  10. Ladle the stew into bowls and garnish with chopped parsley before serving.

Rate this recipe

★ 3.9 (1)

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    Beef Stew with Root Vegetables and Red Wine Reduction

    Chunks of beef chuck are seared and slow-braised with carrots, parsnips, and potatoes in a red wine reduction thickened with tomato paste and herbs. The long simmer softens the vegetables and renders the beef fork-tender, making this a satisfying cold-weather dinner. Serve with crusty bread to soak up the rich sauce.

    3 hr 30 min 6 servings 520 cal

    Ingredients

    • 2 1/2 pounds beef chuck roast, trimmed and cut into 1 1/2-inch cubes
    • 1 teaspoon kosher salt, plus more to taste
    • 1/2 teaspoon black pepper, plus more to taste
    • 3 tablespoons all-purpose flour
    • 3 tablespoons olive oil, divided
    • 1 yellow onion, diced
    • 3 cloves garlic, minced
    • 2 tablespoons tomato paste
    • 2 cups dry red wine
    • 3 cups beef stock
    • 2 bay leaves
    • 3 sprigs fresh thyme
    • 3 carrots, peeled and cut into 1 1/2-inch chunks
    • 2 parsnips, peeled and cut into 1 1/2-inch chunks
    • 1 pound baby potatoes, halved
    • 1 celery stalk, sliced
    • 2 tablespoons chopped fresh parsley, for garnish

    Method

    1. 1

      Pat the beef cubes dry and season with the salt and pepper, then toss with the flour until lightly coated.

    2. 2

      Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Sear the beef in batches until browned on all sides, about 3 minutes per batch, then transfer to a plate.

    3. 3

      Add the remaining tablespoon of olive oil to the pot and cook the onion over medium heat until softened, about 5 minutes.

    4. 4

      Stir in the garlic and tomato paste and cook until fragrant and darkened slightly, about 1 minute.

    5. 5

      Pour in the red wine, scraping up any browned bits from the bottom of the pot, and simmer for 5 minutes to reduce slightly.

    6. 6

      Return the beef to the pot and add the beef stock, bay leaves, and thyme sprigs. Bring to a simmer.

    7. 7

      Cover and simmer over low heat for 1 hour 30 minutes, stirring occasionally.

    8. 8

      Add the carrots, parsnips, potatoes, and celery to the pot. Cover and continue to simmer until the beef and vegetables are fork-tender, about 1 hour.

    9. 9

      Remove the bay leaves and thyme sprigs. Taste and adjust the seasoning with additional salt and pepper as needed.

    10. 10

      Ladle the stew into bowls and garnish with chopped parsley before serving.