Description
This Melt-in-Your-Mouth Beef Stew with Vegetable Ragout is a hearty and comforting dish perfect for cold winter nights. Tender chunks of beef simmered with a variety of vegetables in a flavorful broth, creating a satisfying meal that the whole family will love.
Ingredients
Scale
For the Beef Stew:
- 2 pounds beef chuck, cut into 1.5-inch cubes
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1/4 cup all-purpose flour
- 1 cup red wine
- 3 cups beef broth
- 2 teaspoons fresh thyme leaves
- 2 bay leaves
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Vegetable Ragout:
- 4 medium carrots, peeled and chopped
- 3 stalks celery, chopped
- 1 large parsnip, peeled and chopped
- 1 small rutabaga, peeled and cubed
- 1 cup green beans, trimmed and cut into 2-inch pieces
- 1 tablespoon fresh parsley, chopped (optional)
Instructions
- Brown the Beef: Heat olive oil in a large Dutch oven over medium-high heat. Brown the beef in batches until well-seared on all sides, then transfer to a plate.
- Sauté Aromatics: In the same pot, add the onion and cook until soft, about 5 minutes. Stir in the garlic and tomato paste, cooking for another minute.
- Add Flour and Liquids: Sprinkle the flour over the mixture and stir to coat. Slowly add red wine, scraping the bottom of the pot, followed by the beef broth.
- Simmer the Stew: Return the beef to the pot along with thyme, bay leaves, salt, and pepper. Bring to a simmer, cover, and reduce heat to low. Cook for 1.5 hours, stirring occasionally.
- Add Vegetables: Add carrots, celery, parsnip, rutabaga, and green beans. Cover and continue to cook for another 45 minutes, or until the beef and vegetables are tender.
- Finish and Serve: Remove bay leaves before serving. Garnish with fresh parsley if desired.
Notes
- You can substitute red wine with additional beef broth if preferred.
- For a thicker stew, remove the lid during the last 15 minutes of cooking.
- This dish is even better the next day, making it perfect for meal prep.
Nutrition
- Serving Size: 1.5 cups
- Calories: 430
- Sugar: 6g
- Sodium: 590mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0.2g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 36g
- Cholesterol: 95mg
