Rustic Beef And Root Vegetable Ragout
A slow-simmered, hearty stew featuring tender beef chunks and a medley of earthy root vegetables in a rich red wine reduction.
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Ingredients
- 2 1/2 pounds Beef chuck roast, cubed into 1-inch pieces
- 2 tablespoons Olive oil
- 1 large Yellow onion, diced
- 4 cloves Garlic cloves, minced
- 3 medium Carrots, peeled and sliced into thick rounds
- 2 medium Parsnips, peeled and sliced into thick rounds
- 1 cup Rutabaga, peeled and cubed
- 2 tablespoons Tomato paste
- 1 cup Dry red wine (such as Cabernet or Merlot)
- 3 cups Beef bone broth
- 4 sprigs Fresh thyme sprigs
- 2 leaves Bay leaves
Instructions
- 1
Pat the beef cubes dry with paper towels and season generously with salt and black pepper.
- 2
Heat olive oil in a large Dutch oven over medium-high heat and sear the beef in batches until browned on all sides, then remove and set aside.
- 3
In the same pot, add the onion, carrots, parsnips, and rutabaga, sautéing for 5-7 minutes until slightly softened.
- 4
Stir in the garlic and tomato paste, cooking for another 2 minutes until the paste darkens in color.
- 5
Deglaze the pot with red wine, scraping up all the browned bits (fond) from the bottom with a wooden spoon.
- 6
Return the beef and its juices to the pot, then add the beef broth, thyme, and bay leaves.
- 7
Bring to a boil, then reduce heat to low, cover tightly, and simmer for 2 to 2.5 hours until the beef is fork-tender.
- 8
Remove the bay leaves and thyme stems, adjust seasoning with salt and pepper, and serve hot over mashed potatoes or crusty bread.
Nutrition per Serving
485
Calories
38g
Protein
18g
Carbs
26g
Fat
4g
Fiber
6g
Sugar
640mg
Sodium
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