📝 About This Recipe
This soul-warming stew is a celebration of slow-cooked comfort, featuring melt-in-your-mouth beef chuck braised in a rich, velvet-like red wine reduction. We’ve elevated the classic profile by incorporating a medley of earthy root vegetables that caramelize beautifully, releasing their natural sugars into the savory broth. It is the ultimate cold-weather sanctuary in a bowl, promising deep umami flavors and a rustic elegance that feels like a warm embrace.
🥗 Ingredients
The Beef & Aromatics
- 3 pounds Beef Chuck Roast (cut into 1.5-inch cubes, patted dry)
- to taste Kosher Salt & Black Pepper (for seasoning)
- 1/4 cup All-purpose Flour (for dredging)
- 3 tablespoons Olive Oil (divided)
- 1 large Yellow Onion (diced into 1-inch pieces)
- 4 pieces Garlic Cloves (minced)
- 2 tablespoons Tomato Paste (to add depth)
The Braising Liquid
- 2 cups Dry Red Wine (such as Cabernet Sauvignon or Merlot)
- 3 cups Beef Bone Broth (low sodium preferred)
- 1 tablespoon Worcestershire Sauce
- 4 sprigs Fresh Thyme (tied with kitchen twine)
- 2 pieces Bay Leaves (dried)
The Root Vegetables
- 3 large Carrots (peeled and cut into 1-inch chunks)
- 2 medium Parsnips (peeled and cut into 1-inch chunks)
- 1 pound Yukon Gold Potatoes (scrubbed and quartered)
- 2 pieces Celery Stalks (sliced into thick half-moons)
The Finish
- 1/2 cup Frozen Peas (thawed)
- 2 tablespoons Fresh Parsley (finely chopped for garnish)
👨🍳 Instructions
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1
Preheat your oven to 325°F (165°C). Pat the beef cubes completely dry with paper towels; this is crucial for a proper sear.
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2
In a large bowl, toss the beef with salt, pepper, and the flour until lightly coated. Shake off any excess flour.
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3
Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Brown the beef in batches, ensuring not to crowd the pan, until a deep golden crust forms on all sides (about 3-4 minutes per batch). Transfer beef to a plate.
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4
In the same pot, add the remaining tablespoon of oil. Toss in the onions and celery, sautéing for 5 minutes until softened and slightly browned.
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5
Add the minced garlic and tomato paste. Cook for 2 minutes, stirring constantly, until the paste turns a dark brick red and smells fragrant.
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6
Pour in the red wine to deglaze the pot. Use a wooden spoon to scrape up all those delicious brown bits (fond) from the bottom—that’s where the flavor lives!
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7
Return the beef and any accumulated juices to the pot. Add the beef broth, Worcestershire sauce, thyme sprigs, and bay leaves. The liquid should just barely cover the meat.
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8
Bring the liquid to a gentle simmer on the stovetop, then cover with a tight-fitting lid and transfer the pot to the preheated oven.
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9
Braise for 1.5 hours. Then, carefully remove the pot from the oven and stir in the carrots, parsnips, and potatoes.
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10
Cover and return to the oven for another 1 to 1.5 hours, or until the beef is fork-tender and the vegetables are soft but not mushy.
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11
Remove the thyme stems and bay leaves. If the sauce is too thin, simmer it uncovered on the stovetop for 10 minutes to reduce.
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12
Stir in the peas during the last 2 minutes of cooking just to warm them through. Season one last time with salt and pepper to taste.
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13
Garnish generously with fresh parsley and let the stew rest for 10 minutes before serving to allow the flavors to settle.
💡 Chef's Tips
Always use a tough cut of meat like chuck roast; lean cuts will become dry and stringy during the long braise. Don't skip the searing process—the Maillard reaction provides the complexity and dark color of the final gravy. If you prefer a thicker stew, mash one or two of the cooked potato chunks directly into the sauce. Make this a day in advance! Like all stews, the flavor improves significantly after a night in the refrigerator. Substitute parsnips with rutabaga or turnips if you prefer a less sweet, more peppery root vegetable profile.
🍽️ Serving Suggestions
Serve in deep warmed bowls alongside a thick slice of crusty sourdough bread for dipping. Pair with a glass of the same dry red wine used in the cooking process. A side of buttery mashed potatoes or creamy polenta makes this even more indulgent. Balance the richness with a simple crisp green salad tossed in a sharp lemon vinaigrette. Top with a dollop of horseradish cream for a sophisticated, zesty kick.