Description
This Melt-in-Your-Mouth Beef Stew with Vegetable Ragout is a hearty, comforting French-inspired dish featuring tender beef chuck simmered slowly with a medley of fresh vegetables in a rich broth, accented by red wine and balsamic vinegar for depth of flavor.
Ingredients
Scale
Beef and Seasoning
- 2 pounds beef chuck roast, cut into 1 ½-inch cubes
- Salt and pepper to taste
- 2 tablespoons all-purpose flour (use gluten-free flour for gluten-free option)
- 2 tablespoons olive oil
Stew Base
- 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
Finishing Touches
- 1 tablespoon balsamic vinegar
- Fresh parsley for garnish
Instructions
- Prepare the Beef: Season the beef cubes with salt and pepper, then toss them lightly with flour to coat evenly.
- Sear the Beef: Heat olive oil in a large Dutch oven over medium-high heat. In batches, sear the beef cubes until browned on all sides. Remove and set aside on a plate.
- Sauté Aromatics: In the same pot, add the chopped onion and cook for 4 to 5 minutes until soft and translucent. Stir in minced garlic and tomato paste, cooking for an additional minute to develop flavors.
- Deglaze and Simmer: Pour in the red wine, if using, scraping up any browned bits on the bottom of the pot. Let it simmer for 2 to 3 minutes to slightly reduce and concentrate the flavor.
- Combine and Cook the Stew: Return the seared beef to the pot. Add beef broth, bay leaves, and dried thyme. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer gently for 1½ to 2 hours until the beef is tender.
- Add Root Vegetables: Add sliced carrots, celery, and diced parsnip to the stew. Continue cooking for 20 minutes until these vegetables are tender.
- Add Remaining Vegetables: Stir in diced zucchini and green beans. Cook for an additional 10 minutes until all vegetables are tender but still vibrant.
- Finish the Stew: Stir in balsamic vinegar, adjust seasoning with salt and pepper as needed, and remove the bay leaves.
- Serve: Garnish with fresh parsley and serve hot, optionally accompanied by crusty bread or mashed potatoes.
Notes
- Serve with crusty bread or creamy mashed potatoes for a complete meal.
- For a thicker stew, mash a few cooked vegetables into the broth just before serving.
- Red wine can be omitted or replaced with additional beef broth if preferred.
- Use gluten-free flour to make this recipe gluten-free.
