Red Wine Braised Beef Stew with Root Vegetables

Name: Red Wine Braised Beef Stew with Root Vegetables
Prep time: 25 min
Cook time: 150 min
Total time: 175 min
Cuisine: Soups and stews
Ingredients: 900 g beef chuck, cubed; 3 tbsp all-purpose flour; 2 tbsp extra-virgin olive oil; 1 tbsp unsalted butter; 1 yellow onion, diced; 4 garlic cloves, minced; 2 tbsp tomato paste; 1,5 cup dry red wine; 3 cup beef stock; 1 tbsp Worcestershire sauce; 4 cup carrots and parsnips, chunked; 3 cup Yukon Gold potatoes, chunked; 0,75 cup frozen peas; 2 tbsp fresh thyme, bay leaves, parsley

Fork-tender chunks of beef slowly braised in red wine and beef stock with earthy root vegetables, yielding a glossy, deeply savoury stew perfect for a Sunday supper.

Time: 175 min
Servings: 6
Level: Intermediate

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Original Olivi recipe · nutrition calculated per serving

Ingredients

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6servings

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Instructions

10 steps · tick them off as you cook

Pat 2 lb of cubed beef chuck completely dry and season generously with salt and pepper; toss with flour to coat.
Heat 2 tbsp extra-virgin olive oil in a Dutch oven over medium-high heat until shimmering; sear beef in batches, 3-4 minutes per side, until deeply browned. Transfer to a plate.
3-4 minutes
Reduce heat to medium, add 1 tbsp butter, and sweat diced onion for 5 minutes until softened and golden at the edges.
5 minutes
Stir in garlic and tomato paste; cook 2 minutes until the paste turns rusty-brown.
2 minutes
Deglaze with red wine, scraping up all browned bits, and reduce by half, about 5 minutes.
5 minutes
Return beef and juices to pot; add beef stock, Worcestershire sauce, bay leaves, and thyme. Bring to a boil.
Cover and braise at 325°F (160°C) for 1.5 hours until beef begins to yield to a fork.
1.5 hours
Add chunked carrots, parsnips, and Yukon Gold potatoes; braise uncovered for another 45 minutes until vegetables are tender and sauce is glossy.
45 minutes
Stir in frozen peas during the last 5 minutes to preserve their bright colour.
5 minutes
Taste and adjust seasoning; finish with chopped fresh parsley before serving.

Chef's tip

Dry the beef aggressively with paper towels before searing — surface moisture steams the meat instead of browning it, and that Maillard crust is where the stew's deep flavour lives.

Suggested pairing

Ladle over buttered egg noodles or creamy mashed potatoes and pour the remaining red wine alongside.

About this recipe

Fork-tender chunks of beef slowly braised in red wine and beef stock with earthy root vegetables, yielding a glossy, deeply savoury stew perfect for a Sunday supper.

Soups and stewsIntermediateslow-cookedcomfortingsunday-dinnerwinter

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