Slow-Cooked Beef Ragout with Red Wine and Root Vegetables

By AislePrompt Editorial · Published 2026-08-04 · Updated 2026-08-04

A rich and hearty beef ragout slowly simmered with regional red wine and root vegetables for deep, comforting flavors. This French-inspired beef recipe, ready in about 170 minutes, pairs beef chuck, cut into 1-inch cubes, olive oil, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, 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

• 1 lb beef chuck, cut into 1-inch cubes
• 2 tbsp olive oil
• 1 large, finely chopped yellow onion
• 2 medium, diced carrots
• 2, diced celery stalks
• 3, minced garlic cloves
• 1 cup regional dry red wine
• 2 cups beef broth
• 2 tbsp tomato paste
• 1 tsp dried thyme
• 1 bay leaf
• 1 1/2 tsp salt
• 1 tsp black pepper
• 2 tbsp, chopped fresh parsley

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Add 1 lb beef chuck cubes and brown on all sides for about 5-7 minutes, working in batches if needed. Remove beef and set aside.
2. Step 2: Reduce heat to medium and add 1 large finely chopped yellow onion, 2 diced carrots, and 2 diced celery stalks. Sauté for 6-8 minutes until softened and fragrant.
3. Step 3: Stir in 3 minced garlic cloves and cook for 1 minute until aromatic. Add 2 tbsp tomato paste and cook for 2 minutes, stirring continuously.
4. Step 4: Pour in 1 cup regional dry red wine to deglaze the pot, scraping up browned bits. Simmer for 3 minutes until wine reduces slightly.
5. Step 5: Return browned beef to pot. Add 2 cups beef broth, 1 tsp dried thyme, 1 bay leaf, 1 1/2 tsp salt, and 1 tsp black pepper. Bring to a gentle simmer.
6. Step 6: Cover and reduce heat to low. Let cook for 2 to 2.5 hours until beef is tender and sauce thickens.
7. Step 7: Remove bay leaf, adjust seasoning if needed, and garnish with 2 tbsp chopped fresh parsley before serving.