French Wine-Braised Beef with Root Vegetables

Fork-tender beef stewed in a rich red wine sauce with hearty root vegetables, served over creamy mashed potatoes for a comforting fall meal.

• Prep: 20 min
• Cook: 1 hr
• Total: 1 hr 20 min
• Servings: 1
• Cuisine: French
• Difficulty: Medium
• Cost: $9.62/serving

Dietary

• Gluten-Free
• Nut-Free
• Soy-Free
• Egg-Free
• High-Protein

Tags

• classic
• comfort food
• savory

Ingredients

• 6 ounce beef stew meat (cut into 1-inch pieces)
• 1 tablespoon olive oil
• 0.5 yellow onion (diced)
• 1 clove garlic (minced)
• 1 carrot (peeled and sliced)
• 1 cup dry red wine
• 1 cup beef broth
• 0.5 teaspoon dried thyme
• 0.5 russet potato (peeled, boiled, and mashed for side)
• 1 tablespoon butter
• 1 tablespoon milk
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper (freshly ground)
• 1 tablespoon fresh parsley (chopped)

Instructions

1. Pat beef stew meat dry with paper towels. Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper.
2. Heat 1 tablespoon olive oil in a Dutch oven or heavy-bottomed pot over medium-high heat. Add beef and sear on all sides until deeply browned. Remove beef and set aside.
3. Add 1/2 each diced yellow onion and 1 each sliced carrot to the pot. Sauté for 5-7 minutes until softened, scraping up any browned bits from the bottom of the pot. Add 1 clove minced garlic and 1/2 teaspoon dried thyme, and cook for 1 minute more until fragrant.
4. Pour in 1 cup dry red wine and bring to a simmer, scraping the bottom of the pot to release any remaining browned bits. Let it simmer for 5 minutes to reduce slightly.
5. Return the seared beef to the pot. Add 1 cup beef broth. Bring to a simmer, then reduce heat to low, cover, and cook for 45-50 minutes, or until beef is fork-tender. Check occasionally and stir to prevent sticking.
6. While the stew simmers, peel and dice 1/2 each medium russet potato. Place in a small pot with cold water to cover. Bring to a boil and cook until very tender, about 15-20 minutes. Drain well.
7. Mash the cooked potato with 1 tablespoon butter, 1 tablespoon milk, and 1/4 teaspoon salt (add more to taste if needed) until creamy and smooth.
8. Serve the French wine-braised beef and root vegetables hot, alongside the creamy mashed potatoes. Garnish with 1 tablespoon chopped fresh parsley if desired.

Notes

For a deeper flavor, you can marinate the beef in the red wine overnight. Leftovers store well for up to 3 days.

Nutrition (per serving)

• Calories: 760
• Protein: 51.5 g
• Carbohydrates: 49.3 g
• Fat: 33.8 g
• Fiber: 6.8 g
• Sodium: 1350 mg
• Saturated Fat: 14.2 g
• Sugar: 7.5 g
• Cholesterol: 135 mg