Description
This Melt-In-Your-Mouth Beef Stew with Vegetable Ragout is a hearty and comforting French-inspired main course featuring tender beef chuck slowly simmered to perfection and paired with a vibrant sautéed vegetable ragout. The stew is enriched with red wine and aromatic herbs, offering deep flavors that develop beautifully with time. Perfect for a cozy dinner served alongside crusty bread or mashed potatoes.
Ingredients
Scale
For the Beef Stew:
- 2 pounds beef chuck, cut into 1.5-inch cubes
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 cup dry red wine (or beef broth as an alternative)
- 4 cups beef broth
- 2 bay leaves
- 1 teaspoon dried thyme
For the Vegetable Ragout:
- 2 carrots, sliced
- 2 parsnips, sliced
- 1 zucchini, chopped
- 1 cup green beans, trimmed and halved
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 2 tablespoons fresh parsley, chopped
Instructions
- Prepare the beef: In a bowl, toss the beef cubes with flour, salt, and pepper until evenly coated. This step helps create a flavorful crust and slightly thickens the stew later.
- Brown the beef: Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Brown the beef cubes in batches for 2–3 minutes on each side until deeply seared. Remove browned beef from the pot and set aside to maintain focus on deep caramelization without overcrowding.
- Sauté aromatics: In the same pot, add chopped onion and cook for 3–4 minutes until softened and translucent. Stir in minced garlic and tomato paste and cook for an additional 1 minute to develop rich flavors.
- Deglaze the pot: Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let the mixture simmer for 2–3 minutes to reduce slightly and concentrate the flavor.
- Simmer the stew: Return the browned beef to the pot. Add beef broth, bay leaves, and dried thyme. Bring everything to a boil, then reduce heat to low, cover the pot, and let it simmer gently for 2 to 2.5 hours, or until the beef is fork-tender and melt-in-your-mouth soft.
- Prepare the vegetable ragout: While the stew simmers, heat olive oil in a large skillet over medium heat. Add the sliced carrots and parsnips and sauté for 5–6 minutes to start softening them. Add the chopped zucchini and green beans, cook for another 4–5 minutes until all the vegetables are tender yet still retain some bite. Season with salt and pepper to taste.
- Finish and serve: Once the beef is tender, discard the bay leaves from the stew. Spoon the warm vegetable ragout over the beef stew and garnish with freshly chopped parsley. Serve hot with crusty bread or creamy mashed potatoes for a complete, satisfying meal.
Notes
- For enhanced flavor, make the stew a day ahead to allow the flavors to meld beautifully overnight in the refrigerator.
- To thicken the stew, simmer uncovered for the last 20 minutes or mash some potatoes directly into the broth.
- If you prefer an alcohol-free version, substitute the red wine with additional beef broth.
