Slow-Cooked Beef Ragout with Regional Red Wine and Root Vegetables

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

A rich and hearty beef ragout slowly simmered with regional red wine and root vegetables for deep, comforting flavors. This french-inspired beef 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.

Prep: 20 min Cook: 150 min Serves 4 French cuisine 480 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Slow-Cooked Beef Ragout with Regional Red Wine and Root Vegetables 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 Slow-Cooked Beef Ragout with Regional Red Wine and Root Vegetables?

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 olive oil from drying out.

Can I substitute ingredients in Slow-Cooked Beef Ragout with Regional Red Wine and Root Vegetables?

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 Slow-Cooked Beef Ragout with Regional Red Wine and Root Vegetables for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Slow-Cooked Beef Ragout with Regional Red Wine and Root Vegetables?

French 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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