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

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

A hearty slow-cooked beef ragout enriched with root vegetables and simmered in regional red wine for deep savory notes. This french-inspired beef 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.

Prep: 25 min Cook: 180 min Serves 6 French cuisine 450 cal/serving
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Ingredients

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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.

Frequently asked questions

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

Total time is about 205 minutes (25 min prep + 180 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 Root Vegetables and Regional 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 beef chuck from drying out.

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

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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