Star Alliance Inspired Braised Beef with Red Wine and Root Vegetables

By AislePrompt Editorial · Published 2026-05-22 · Updated 2026-05-22

A comforting braised beef dish cooked slowly in red wine with aromatic root vegetables, celebrating the rich culinary traditions across Star Alliance countries. This French-inspired slow-cooker recipe, ready in about 180 minutes, pairs beef chuck roast, all-purpose flour, salt 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 pounds, cut into 2-inch cubes beef chuck roast
• 1/4 cup all-purpose flour
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 2 medium, peeled and chopped carrot
• 2, chopped celery stalks
• 1 large, diced 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
• 1 bay leaf
• 1 medium, peeled and chopped parsnip
• 2 medium, peeled and chopped potato

The slow cooker we’d leave this in all day → Best Slow Cookers in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a large bowl, toss 2 pounds beef chuck roast cubes with 1/4 cup all-purpose flour, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
2. Step 2: Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Add the beef in batches and brown on all sides for about 3-4 minutes per batch. Remove browned beef and set aside.
3. Step 3: In the same pot, add 2 medium chopped carrots, 2 chopped celery stalks, and 1 large diced yellow onion. Cook for 5-6 minutes until softened and fragrant, then add 4 minced garlic cloves and cook for another 1 minute.
4. Step 4: Stir in 2 tbsp tomato paste and cook for 2 minutes until deepened in color. Pour in 1 1/2 cups dry red wine, scraping up browned bits, and simmer for 5 minutes to reduce slightly.
5. Step 5: Return beef to the pot along with 2 cups beef broth, 3 fresh thyme sprigs, 1 bay leaf, 1 medium peeled and chopped parsnip, and 2 medium peeled and chopped potatoes. Bring to a simmer, cover, reduce heat to low, and cook for 2 to 2 1/2 hours until beef is tender and sauce thickens.
6. Step 6: Discard thyme sprigs and bay leaf, adjust seasoning with salt and pepper if needed, then serve hot.