Braised beef with red wine and winter vegetables

This braised beef with red wine and winter vegetables is the ultimate autumn and winter dish. Put it on, let it simmer and enjoy a warm, flavourful meal.

📝 Ingredients

• 1 kg stewing beef (such as chuck or blade)
• 2 tbsp olive oil
• 2 onions, coarsely chopped
• 4 garlic cloves, finely chopped
• 3 carrots, in large pieces
• 3 stalks celery, in pieces
• 2 tbsp tomato paste
• 300 ml full-bodied red wine
• 400 ml beef stock
• 3 bay leaves
• 4 sprigs fresh thyme
• 2 sprigs fresh rosemary
• 2 parsnips, peeled and chopped
• 400 g waxy potatoes, quartered
• Salt and freshly ground black pepper
• Splash of red wine vinegar (to taste)
• Handful of fresh parsley, chopped

👨‍🍳 Instructions

1. 1Pat the stewing beef dry with kitchen paper and cut it into large pieces of about 4 cm. Season generously with salt and pepper.Heat a splash of olive oil in the braising pan over medium-high heat. Brown the meat in two or three batches on all sides until golden. Remove from the pan and set aside.In the same fat, sauté the onion, garlic, carrot and celery over medium heat for about 5 minutes until softened. Stir regularly.Add the tomato paste and cook for 1 minute. Then deglaze with the red wine and gently scrape the browned bits from the bottom.Return the meat to the pan. Add the beef stock, bay leaves, thyme and rosemary. The meat should be mostly covered; add a splash more stock if needed.Bring to a boil, reduce the heat and put the lid on the pan. Let the beef simmer gently for at least 2.5 hours. Stir occasionally.After 2 hours, add the parsnips and potatoes. Let everything cook together for another 30 minutes until the vegetables are tender and the meat falls apart.Taste the sauce and season with salt, pepper and, if you like, a small splash of red wine vinegar for brightness. Remove the bay leaves and herb stems.Serve the braised beef straight from the pan, optionally with crusty bread or a creamy mashed potato on the side. Scatter freshly chopped parsley over the dish for a fresh note.