Braised Weldon Farm Beef with Root Vegetables and Red Wine

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A slow-braised beef stew featuring tender beef chunks, farm-fresh root vegetables, and a rich red wine sauce inspired by rustic farmhouse cooking. This american-inspired beef ready in about 170 minutes pairs beef chuck, cut into 2-inch cubes, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat 2 lbs beef chuck cubes dry and season with 1 1/2 tsp salt and 1 tsp black pepper. Dredge beef in 1/4 cup all-purpose flour, shaking off excess.
  2. Step 2: Heat 3 tbsp olive oil in a large Dutch oven over medium-high heat. Brown beef in batches for 3-4 minutes per side until deeply caramelized. Remove beef and set aside.
  3. Step 3: Add 1 large chopped yellow onion to the pot and cook for 5 minutes until softened. Stir in 4 minced garlic cloves and cook 1 minute until fragrant.
  4. Step 4: Return beef to pot and add 2 cups chopped carrots and 2 cups parsnips. Pour in 1 1/2 cups dry red wine and 2 cups beef broth, scraping the bottom to loosen browned bits.
  5. Step 5: Stir in 2 tbsp tomato paste, 2 sprigs fresh rosemary, 3 sprigs fresh thyme, and 1 bay leaf. Bring to a simmer, then cover and reduce heat to low.
  6. Step 6: Braise gently for 2 to 2 1/2 hours until beef is fork-tender and sauce thickens. Discard herb stems and bay leaf before serving.

Frequently asked questions

How long does Braised Weldon Farm Beef with Root Vegetables and Red Wine 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 Weldon Farm Beef with Root Vegetables and Red Wine?

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 Weldon Farm Beef with Root Vegetables and Red Wine?

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 Weldon Farm Beef with Root Vegetables and Red Wine 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 Weldon Farm Beef with Root Vegetables and Red Wine?

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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