This red wine beef stew with root vegetables is comfort food to the max. I like to add quite a lot of potatoes — it really helps stretch the meal into more servings. And even though the meat is impossibly tender and delicious, I like to have an equal emphasis on the veggies as well.
Feel free to use more or less meat, or more or less veggies — it’s really up to you! You can also switch up the vegetables if you want.
If you are gluten free, just use a gluten free soy sauce substitute.
What Makes This Stew So Good?
- It’s similar to a classic boeuf bourguignon, but it’s a little more streamlined and easy to make.
- It emphasizes the vegetables just as much as the meat, stretching your dollar and making it a more balanced meal.
- The balance of savory, sweet, acidic, and salty flavors is very satisfying. The meat and onions add a lot of savoriness; the tomato paste and maple syrup add a nuanced sweetness; red wine and vinegar add the perfect level of acidity so it doesn’t feel too heavy; soy sauce adds the salt it needs with extra depth of flavor.
- The recipe is easily customizable to your likes. If you don’t like parsnips but want mushrooms, feel free to substitute it! If you want to make it a bit spicier, add some more chili! It’s up to you.
- Most of the cook time is hands off in the oven. After the initial steps, set it and forget it for 2.5 hours…perfect time to get other things done around the house.
- 2-3 tablespoons neutral oil (such as avocado)
- 2-3 lbs stew beef (I like chuck)
- Kosher salt and fresh black pepper to taste
- 2 yellow onions, sliced
- 8 cloves garlic, sliced
- 2 tablespoons tomato paste
- Crushed red chili pepper flakes, to taste
- Dried oregano, to taste
- 8 carrots, chopped in large pieces
- 5 parsnips, trimmed and halved
- 1/2 bottle red wine such as merlot or burgundy
- 4 cups beef stock
- Fresh rosemary and thyme sprigs
- 2-3 bay leaves
- 2-3 tablespoons soy sauce
- 1-2 tablespoons maple syrup or honey
- 2-3 pounds of yukon gold potatoes (cut in large chunks)
- 1 tsp of cornstarch mixed with 1 tsp water
- Fresh parsley for serving
- A drizzle of vinegar (optional - I like apple cider or white balsamic for this)
- Preheat the oven to 325° F. Make sure the racks are arranged to accommodate your large pot.
- In a large pot, heat up the oil and then add in the beef to brown on all sides (medium-high heat). It's better to do it in batches so it doesn't overcrowd the pan. You are just looking to sear the exterior of each side, but not cook it all the way through. As you brown the meat, season generously with salt and pepper.
When all the meat is well browned, take it out of the pot and place in a bowl set aside. The meat will probably leave some grease; leave it in. Add in the onions to the pot (now medium-low to low heat). Cook down the onions for about 10-15 minutes with some more salt and pepper.
- After the onions develop some light browning, add in the garlic, tomato paste, crushed red chili pepper flakes, and dry oregano. Cook another 3-5 minutes, stirring occasionally.
- Add the meat back in with the carrots and parsnips. Then add the wine and beef stock and top with the rosemary, thyme, and bay leaves.
- Cook in the oven, covered, at 325° F for about 2.5 hours. Carefully take the pot out of the oven at that time. Taste for salt, and use soy sauce to add the saltiness it's missing. Then add 1-2 tablespoons maple syrup or honey.
- Add the chunks of potatoes and return the pot (covered) to the oven for another 30 minutes, or until the potatoes are cooked through and tender.
- Place the pot back on the stove (uncovered) and skim the excess fat on top if desired. Heat over a medium-low flame and add in the cornstarch and water mixture and let that simmer 5-10 minutes until the broth thickens a little.
- Serve with fresh parley, a drizzle of vinegar (I think it balances it better) and your favorite starch, if desired.
Jeremy is a student at Cornell University double majoring in Spanish and Italian with significant coursework in classes such as nutrition, food science and culinary science. He has years of experience as a home cook, working at a local bakery, and teaching cooking classes at Williams-Sonoma. After starting a TikTok account in March 2020 while quarantined in his childhood home, Jeremy’s presence grew to over 1.5 million followers in the first 6 months. During that time, he was featured in People Magazine, Fox News, BBC Radio, BuzzFeed, Tasty, Spoon University, and USA Today, among other media outlets.