French Sunday Beef Stew with Root Vegetables

• 2 pounds beef chuck, cut into 1.5-inch cubes
• Salt and freshly ground black pepper
• 1/4 cup all-purpose flour
• 3 tablespoons olive oil
• 1 large onion, diced
• 3 garlic cloves, minced
• 2 medium carrots, peeled and chopped
• 2 medium parsnips, peeled and chopped
• 2 medium potatoes, peeled and cubed
• 1 cup red wine
• 2 cups beef broth
• 1 teaspoon dried thyme
• 1 bay leaf
• 2 tablespoons tomato paste

Steps

1. 1 Season beef with salt and pepper, then dredge in flour.
2. 2 Heat olive oil in a large pot over medium-high heat. Brown beef in batches, remove, and set aside.
3. 3 In the same pot, sauté onions until translucent, then add garlic and cook for 1 minute.
4. 4 Add carrots, parsnips, and potatoes to the pot, stirring to coat with oil.
5. 5 Deglaze the pot with red wine, scraping up any browned bits.
6. 6 Return beef to the pot, and add beef broth, thyme, bay leaf, and tomato paste. Stir to combine.
7. 7 Bring to a boil, then reduce heat to low, cover, and simmer for 3 hours, or until beef is tender.
8. 8 Remove bay leaf before serving.

Equipment

• Large pot with lid
• Cutting board
• Chef's knife

Variations

• Add a splash of balsamic vinegar for a touch of sweetness.
• Substitute beef with lamb for a different flavor profile.

Substitutions

• If red wine is not available, use a mixture of beef broth and a splash of balsamic vinegar.
• Substitute fresh herbs like thyme and parsley if dried herbs are not preferred.

Pairings

• Pairs well with a robust red wine like a Côtes du Rhône.
• A simple green salad with a vinaigrette complements the stew.

Nutrition

Tips

• For richer flavor, brown the beef well and don't skip deglazing the pot.
• This stew tastes even better the next day, as the flavors meld together.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat.

Freezing: Freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat gently.

Serving Suggestions

• Serve with crusty bread or over mashed potatoes.
• A side of steamed green beans adds a fresh contrast.

FAQ