Braised Regional Beef with Root Vegetables and Red Wine Reduction

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Hearty beef chunks slowly braised with carrots, parsnips, and onions in a rich red wine sauce that reflects regional rustic cooking. This american-inspired beef ready in about 170 minutes pairs cut into 2-inch cubes beef chuck roast, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 150 min Serves 6 American cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Season 2 lbs beef chuck cubes with 1 1/2 tsp salt and 1 tsp black pepper, then dredge evenly in 1/4 cup all-purpose flour. Heat 2 tbsp vegetable oil in a heavy pot over medium-high heat. Brown beef in batches for 3-4 minutes per side until deep brown and set aside.
  2. Step 2: Reduce heat to medium and add 1 tbsp olive oil to the pot. Add 1 large diced yellow onion, 4 minced garlic cloves, 3 chopped carrots, and 2 chopped parsnips. Sauté for 5 minutes until vegetables soften and onions turn translucent.
  3. Step 3: Stir in 2 tbsp tomato paste and cook for 1 minute to deepen flavor. Pour in 1 cup dry red wine and scrape the bottom of the pot to deglaze, simmering for 3 minutes until wine reduces slightly.
  4. Step 4: Return beef to the pot, add 2 cups beef broth, 1 tsp chopped fresh rosemary, 1 tsp chopped fresh thyme, and 1 bay leaf. Bring to a boil then cover and reduce to low heat. Simmer gently for 2 to 2 1/2 hours until beef is fork-tender and sauce thickens.
  5. Step 5: Remove bay leaf, adjust seasoning with salt and pepper as needed, and serve hot with root vegetables and sauce spooned over.

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Frequently asked questions

How long does Braised Regional Beef with Root Vegetables and Red Wine Reduction take to make?

Total time is about 170 minutes (20 min prep + 150 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Braised Regional Beef with Root Vegetables and Red Wine Reduction?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep salt from drying out.

Can I substitute ingredients in Braised Regional Beef with Root Vegetables and Red Wine Reduction?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Braised Regional Beef with Root Vegetables and Red Wine Reduction for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Braised Regional Beef with Root Vegetables and Red Wine Reduction?

American beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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