Description
This Melt-in-Your-Mouth Beef Stew with Vegetable Ragout is a hearty and comforting French-inspired main course, featuring tender chunks of slow-simmered beef with a medley of fresh vegetables. The stew is rich in flavor thanks to a searing step, aromatics, red wine, and a slow cooking process, culminating in a velvety broth enhanced with balsamic vinegar and fresh parsley garnish.
Ingredients
Scale
Beef Stew
- 2 pounds beef chuck roast, cut into 1 ½-inch cubes
- Salt and pepper to taste
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 cup red wine (optional)
- 3 cups beef broth
- 2 bay leaves
- 1 teaspoon dried thyme
Vegetables
- 3 large carrots, sliced
- 2 celery stalks, sliced
- 1 parsnip, peeled and diced
- 1 zucchini, diced
- 1 cup green beans, trimmed and halved
Finish & Garnish
- 1 tablespoon balsamic vinegar
- Fresh parsley for garnish
Instructions
- Season and Flour the Beef: Season the beef cubes with salt and pepper, then lightly toss them with the all-purpose flour to create a thin coating which will help brown the meat and thicken the stew later.
- Sear the Beef: Heat olive oil in a large Dutch oven over medium-high heat. In batches to avoid overcrowding, sear the beef cubes until browned on all sides. Remove the browned beef to a plate and set aside.
- Sauté Aromatics: Using the same pot, add the chopped onion and cook for 4 to 5 minutes until softened. Stir in minced garlic and tomato paste, cooking for an additional minute to develop their flavors.
- Deglaze with Wine: Pour in the red wine (if using) and scrape the bottom of the pot to lift the browned bits, allowing the wine to simmer and reduce slightly for 2 to 3 minutes. If skipping wine, proceed to next step using broth.
- Simmer the Beef: Return the seared beef to the pot. Add beef broth, bay leaves, and dried thyme. Bring the stew to a boil, then lower the heat to a gentle simmer. Cover and cook for 1½ to 2 hours, or until the beef is tender and meltingly soft.
- Add Root Vegetables: Add sliced carrots, celery, and diced parsnip to the pot. Simmer covered for another 20 minutes until these vegetables are tender but still hold their shape.
- Add Remaining Vegetables: Stir in the diced zucchini and green beans. Continue cooking for 10 more minutes until these vegetables are just tender.
- Finish the Stew: Stir in the balsamic vinegar to brighten flavors. Adjust seasoning with salt and pepper as needed, then remove the bay leaves.
- Garnish and Serve: Ladle the stew into bowls and garnish with chopped fresh parsley. Serve hot alongside crusty bread or creamy mashed potatoes for a satisfying meal.
Notes
- Serve with crusty bread or mashed potatoes to complement the stew’s rich flavors.
- For a thicker stew, mash a few of the cooked vegetables into the broth before serving.
- Red wine can be substituted with additional beef broth if preferred or to keep the dish alcohol-free.
- Use gluten-free flour to make this recipe gluten-free.
