Slow-Cooked Beef Chuck with Red Wine and Root Vegetables

By AislePrompt Editorial · Published 2026-05-18 · Updated 2026-05-18

Tender beef chuck braised slowly in red wine with carrots, parsnips, and aromatic herbs for a comforting, rich stew. This French-inspired beef recipe, ready in about 170 minutes, pairs beef chuck, cut into 2-inch cubes, all-purpose flour, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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.

Ingredients

• 2 lbs beef chuck, cut into 2-inch cubes
• 1/4 cup all-purpose flour
• 3 tbsp olive oil
• 3 large, peeled and cut into 1-inch pieces carrots
• 2 medium, peeled and cut into 1-inch pieces parsnips
• 1 large, chopped yellow onion
• 4 minced garlic cloves
• 1 1/2 cups dry red wine
• 2 cups beef broth
• 2 tbsp tomato paste
• 3 fresh thyme sprigs
• 2 bay leaves
• 2 tsp salt
• 1 tsp black pepper

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Toss 2 lbs beef chuck cubes with 1/4 cup all-purpose flour, 2 tsp salt, and 1 tsp black pepper until evenly coated. Heat 3 tbsp olive oil in a large Dutch oven over medium-high heat and brown beef in batches for 3-4 minutes per side until a deep crust forms. Remove beef and set aside.
2. Step 2: In the same pot, add 1 large chopped yellow onion and sauté for 5 minutes until translucent. Add 4 minced garlic cloves and cook for 1 minute until fragrant.
3. Step 3: Stir in 2 tbsp tomato paste and cook for 2 minutes to caramelize. Pour in 1 1/2 cups dry red wine, scraping the bottom to deglaze. Simmer for 5 minutes until the wine reduces slightly.
4. Step 4: Return beef to the pot along with 3 large peeled carrots cut into 1-inch pieces, 2 peeled parsnips cut into 1-inch pieces, 2 cups beef broth, 3 fresh thyme sprigs, and 2 bay leaves. Bring to a simmer, cover, and transfer to a 300°F oven for 2 1/2 hours until beef is fork-tender.
5. Step 5: Remove thyme sprigs and bay leaves, adjust seasoning with salt and pepper, and serve hot with crusty bread or mashed potatoes.