Braised beef with red wine and winter vegetables

Ingredients

• 1 kgstewing beef, such as chuck or blade
• 2 tbspolive oil
• 2onions, coarsely chopped
• 4 clovesgarlic, finely chopped
• 3carrots, cut into large pieces
• 3 stalkscelery, cut into pieces
• 2 tbsptomato paste
• 300 mlfull-bodied red wine
• 400 mlbeef stock
• 3bay leaves
• 4 sprigsfresh thyme
• 2 sprigsfresh rosemary
• 2parsnips, peeled and chopped
• 400 gwaxy potatoes, quartered
• to tastesalt and freshly ground black pepper
• a splashred wine vinegar, to taste
• a handfulfresh parsley, chopped

Instructions

1. 1

   Prepare the beef

   Pat the beef dry with kitchen paper and cut it into pieces about 4 cm across. Season generously with salt and pepper.

2. 2

   Brown the beef

   Heat a splash of olive oil in a braising pan over medium-high heat. Brown the beef on all sides in two or three batches until golden, then lift it out and set aside.

3. 3

   Soften the vegetables

   In the same pan, cook the onion, garlic, carrot and celery over medium heat for about 5 minutes, stirring regularly, until softened.

4. 4

   Add tomato and wine

   Stir in the tomato paste and cook for 1 minute. Pour in the red wine and scrape the browned bits from the bottom of the pan.

5. 5

   Build the braise

   Return the beef to the pan and add the beef stock, bay leaves, thyme and rosemary. The meat should be mostly covered; add a little more stock if needed.

6. 6

   Simmer the beef

   Bring the liquid to the boil, then reduce the heat and cover the pan. Simmer gently for at least 2.5 hours, stirring occasionally.

7. 7

   Add root vegetables

   After 2 hours, add the parsnips and potatoes. Cook everything together for another 30 minutes, until the vegetables are tender and the beef falls apart.

8. 8

   Season the sauce

   Taste the sauce and adjust with salt, pepper and, if you like, a small splash of red wine vinegar. Remove the bay leaves and herb stems.

9. 9

   Finish and serve

   Serve straight from the pan, with crusty bread or creamy mashed potato on the side if you like. Scatter the chopped parsley over the dish.

What is braised beef with red wine?

This is a Dutch-style one-pot meal built around beef cooked slowly in a covered pan with wine, stock and vegetables. Braising combines browning with gentle, moist cooking, giving tougher stewing cuts time to become tender.

The red wine adds depth to the sauce, while carrots, parsnips and potatoes make the dish substantial. Adding the potatoes and parsnips later helps them keep their shape as the beef finishes cooking.

Nutrition and macros by portion

The nutrition label shows one serving as written: 850 calories, 58g protein, 43g carbs, 46g fat.

The beef provides most of the protein and much of the fat, while the potatoes, carrots and parsnips contribute most of the carbohydrates. Olive oil and the beef also contribute fat; stock and added salt can make sodium levels vary. For a balanced plate, serve a moderate portion with extra non-starchy vegetables and go easy on additional bread or mash.

Choosing the beef and wine

Beef cut: Chuck or blade are suitable because they can soften during a long, gentle braise. Cut the meat into pieces about 4 cm across so they brown well and cook evenly.

Red wine: Choose a full-bodied wine that you enjoy drinking. It brings acidity and savoury flavour to the cooking liquid, which is balanced by the stock and vegetables.

Build flavour before simmering

Browning: Dry the beef before it goes into the pan, then brown it in batches rather than crowding the pan. This gives the pieces room to colour instead of releasing moisture and steaming.

Pan base: Soften the chopped vegetables in the same pan, then cook the tomato paste briefly before adding the wine. Scraping up the browned bits helps incorporate their flavour into the sauce.

Keep the braise gentle

Low heat: Once the liquid has come to the boil, lower the heat and cover the pan. Aim for a gentle simmer rather than a vigorous boil, which can make the meat cook unevenly.

Doneness: The beef is ready when it yields easily and falls apart with a fork. If it is still firm after the stated cooking time, continue simmering gently until tender.

Time the vegetables carefully

Early additions: The onion, carrot and celery go in before the braising liquid, where they soften and flavour the sauce. Cut the carrots into large pieces so they hold up during the long cooking.

Later additions: Put in the parsnips and potatoes after 2 hours, then cook for another 30 minutes. Check that a knife passes easily through them without letting them become mushy.

Serve it from the pan

Finishing touch: Taste the sauce before serving and use a small splash of red wine vinegar if it needs a brighter edge. Remove the bay leaves and herb stems, then scatter over the parsley.

On the side: Crusty bread is useful for the sauce, while creamy mashed potato makes the meal more substantial. Since this braise already contains potatoes, either accompaniment can be served in a modest amount.

Recipe notes & tips

• Pat the beef thoroughly dry before browning so it can colour properly.
• Brown the meat in two or three batches to avoid overcrowding the pan.
• Keep the simmer gentle and check occasionally that the liquid is not boiling hard.
• Cut the potatoes and parsnips into similar-sized pieces so they cook at a similar rate.
• Taste the sauce before adding vinegar, then add it a little at a time.
• Remove the bay leaves and woody herb stems before serving.

Variations

• Add mushrooms: Stir them in with the parsnips and potatoes for an earthy note.
• Use extra root vegetables: Replace some of the potatoes with more carrots or parsnips.
• Change the herbs: Use only thyme or rosemary if you do not have both.
• Make it alcohol-free: Replace the red wine with extra beef stock and adjust the finished sauce with a little vinegar.
• Serve with mash: Offer creamy mashed potato on the side instead of relying only on the potatoes in the braise.

Common mistakes to avoid

• Crowding the pan: The beef may steam rather than brown; cook it in two or three batches.
• Using a hard boil: The meat can cook unevenly; lower the heat once the liquid boils.
• Adding the potatoes too early: They may break down during the long braise; add them after 2 hours.
• Cutting the beef too small: Small pieces can lose their texture; use pieces about 4 cm across.
• Skipping the pan scrape: The browned bits add flavour; loosen them with the wine before returning the beef.
• Serving before the beef is tender: If it does not fall apart easily, keep simmering gently and check again.

How to store

Cool leftovers promptly and refrigerate them in a covered container for up to 3 days. Reheat gently in a covered pan until piping hot, adding a splash of stock or water if the sauce has thickened; the dish can also be frozen for up to 3 months.

Frequently asked questions