Slow-Cooked Beef Ragout with Root Vegetables and Red Wine

By AislePrompt Editorial · Published 2026-08-06 · Updated 2026-08-06

A hearty slow-cooked beef ragout enriched with root vegetables and simmered in regional red wine for deep savory notes. This French-inspired beef recipe, ready in about 205 minutes, pairs beef chuck, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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, cut into 1.5-inch cubes beef chuck
• 1 tbsp salt
• 1 tsp black pepper
• 1/4 cup all-purpose flour
• 3 tbsp olive oil
• 2 medium, peeled and diced carrot
• 2, diced celery stalk
• 1 large, diced yellow onion
• 4 cloves, minced garlic
• 2 tbsp tomato paste
• 1 cup regional dry red wine
• 2 cups beef broth
• 2 bay leaves
• 2 sprigs fresh thyme
• 1 medium, peeled and diced parsnip
• 2 tbsp butter

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

Instructions

1. Step 1: Season 2 lbs beef chuck cubes with 1 tbsp salt and 1 tsp black pepper. Toss in 1/4 cup all-purpose flour until evenly coated.
2. Step 2: Heat 3 tbsp olive oil in a large heavy-bottomed pot over medium-high heat until shimmering. Brown beef in batches for 3-4 minutes per side until a deep crust forms; transfer to a plate.
3. Step 3: Add 2 diced carrots, 2 diced celery stalks, and 1 large diced yellow onion to the pot. Sauté for 6 minutes until softened and aromatic.
4. Step 4: Stir in 4 minced garlic cloves and 2 tbsp tomato paste; cook for 1 minute until fragrant.
5. Step 5: Pour in 1 cup regional dry red wine, scraping the bottom to loosen browned bits. Let wine reduce by half, about 5 minutes.
6. Step 6: Return beef to pot, add 2 cups beef broth, 2 bay leaves, 2 sprigs fresh thyme, and 1 diced parsnip. Bring to a simmer, cover, and reduce heat to low.
7. Step 7: Cook gently for 2.5 to 3 hours until beef is fork-tender and sauce thickens.
8. Step 8: Remove bay leaves and thyme stems, stir in 2 tbsp butter until melted for a glossy finish. Adjust seasoning with salt and pepper before serving.