Description
This Melt-In-Your-Mouth Beef Stew with Vegetable Ragout is a comforting and hearty one-pot dish featuring tender beef chuck simmered slowly with an assortment of root vegetables and green beans. The stew is enriched with a rich red wine and beef broth base, complemented by fresh herbs and a hint of balsamic vinegar for depth of flavor. Perfect for cozy dinners and can be made ahead for enhanced taste.
Ingredients
Scale
Beef and Seasoning
- 2 tablespoons olive oil
- 2 pounds beef chuck, cut into 1 1/2-inch cubes
- Salt and black pepper, to taste
Vegetables and Flavorings
- 1 large yellow onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1/4 cup all-purpose flour
- 1 cup dry red wine
- 3 cups beef broth
- 2 teaspoons fresh thyme (or 1 teaspoon dried thyme)
- 2 bay leaves
- 3 carrots, peeled and cut into chunks
- 2 parsnips, peeled and cut into chunks
- 1 small rutabaga or turnip, peeled and diced
- 1 cup green beans, trimmed and cut in half
- 1 tablespoon balsamic vinegar
- Chopped fresh parsley for garnish (optional)
Instructions
- Prepare the Beef: Heat olive oil in a large Dutch oven over medium-high heat. Season beef cubes with salt and black pepper. Sear the beef cubes in batches until browned on all sides, then transfer the browned beef to a plate to set aside.
- Sauté Aromatics: In the same pot, add chopped onion and minced garlic. Sauté over medium heat for about 5 minutes until softened, fragrant, and translucent.
- Add Tomato Paste and Flour: Stir in the tomato paste and cook for 1 minute to deepen flavor. Sprinkle the flour over the vegetables and stir well to coat evenly, creating a roux that will thicken the stew.
- Deglaze with Wine: Pour in the dry red wine, scraping the bottom of the pot to lift any browned bits. Let simmer for 2 minutes to reduce slightly and meld flavors.
- Add Broth and Herbs: Pour in the beef broth, add fresh thyme and bay leaves, then return the seared beef pieces to the pot. Bring the stew to a boil, then reduce heat to low, cover and let simmer gently for 1 1/2 hours to tenderize the beef.
- Add Vegetables: Add the chunked carrots, parsnips, diced rutabaga (or turnip), and green beans to the stew. Cover and cook for another 30 to 40 minutes until both vegetables and beef are tender.
- Finish and Season: Stir in the balsamic vinegar and adjust seasoning with salt and black pepper to taste. Remove and discard the bay leaves.
- Serve: Ladle the hot stew into bowls, garnish with chopped fresh parsley if desired, and serve immediately. It pairs wonderfully with crusty bread or mashed potatoes.
Notes
- This stew can be made a day ahead to allow the flavors to develop more fully.
- Serve with crusty bread, mashed potatoes, or your favorite rustic side dish for a complete meal.
- You can swap root vegetables based on what’s fresh or in season, such as using sweet potatoes or turnips.
- For a Gluten-Free option, substitute the all-purpose flour with cornstarch or a gluten-free flour blend.
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: French-American
