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Classic Beef Ragoût with Root Vegetables

Tender beef, slow simmered in a rich, self thickening sauce with earthy root vegetables. A comforting masterpiece.
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Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Course Main Course
Cuisine French Italian
Servings 4 servings

Ingredients
  

For the Ragoût

  • 2.5 lb Beef chuck trimmed of excess fat and cut into 1/2-inch uniform cubes
  • 2 tbsp Olive oil extra virgin
  • 1 tbsp Butter unsalted
  • 2 medium Yellow onions finely diced (brunoise)
  • 3 cloves Garlic minced
  • 2 tbsp All-purpose flour
  • 1 cup Dry red wine such as Pinot Noir or Merlot
  • 4 cups Beef stock low sodium, high quality
  • 1 14.5 oz can Diced tomatoes, undrained
  • 2 sprigs Fresh thyme
  • 1 Bay leaf
  • 1 tsp Kosher salt or to taste
  • 1/2 tsp Freshly ground black pepper or to taste

For the Root Vegetables

  • 2 medium Carrots peeled and cut into 1/2-inch uniform dice
  • 2 medium Parsnips peeled and cut into 1/2-inch uniform dice
  • 1 lb Small Yukon Gold potatoes scrubbed and cut into 1/2-inch uniform dice

For Garnish (Optional)

  • Fresh parsley chopped

Instructions
 

  • Preheat your oven to 325°F (160°C).
  • Pat the beef cubes thoroughly dry with paper towels. This is crucial for achieving a proper sear.
  • Heat the olive oil and butter in a large Dutch oven or heavy bottomed pot over medium high heat. Sear the beef in batches, ensuring not to crowd the pot, until deeply browned on all sides. Remove the seared beef to a plate and set aside.
  • Reduce the heat to medium. Add the finely diced onions to the pot and cook, stirring frequently, until softened and translucent, about 5-7 minutes. Scrape up any browned bits (fond) from the bottom of the pot.
  • Add the minced garlic and cook for 1 minute more until fragrant, being careful not to burn it.
  • Sprinkle the flour over the onions and garlic. Cook, stirring constantly, for 1-2 minutes to cook out the raw flour taste.
  • Deglaze the pot by pouring in the red wine. Bring to a simmer, scraping vigorously to loosen all the browned bits from the bottom. Let the wine reduce by half.
  • Return the seared beef (and any accumulated juices) to the pot. Add the beef stock, diced tomatoes, thyme sprigs, bay leaf, salt, and pepper. Stir to combine. The liquid should fully submerge the beef.
  • Bring the mixture to a gentle simmer on the stovetop. Once simmering, cover the Dutch oven tightly and transfer it to the preheated oven.
  • Braise for 1 hour. After 1 hour, carefully stir in the diced carrots, parsnips, and potatoes. Ensure the vegetables are fully submerged in the liquid.
  • Return the covered pot to the oven and continue to braise for another 1.5 to 2 hours, or until the beef is fork tender and the vegetables are cooked through. The sauce should have thickened considerably due to the collagen release from the beef.
  • Remove the bay leaf and thyme sprigs. Taste and adjust seasoning with salt and pepper as needed.
  • Serve hot, garnished with fresh parsley if desired. This ragoût is excellent served with crusty bread or over creamy polenta.

Notes

Pro Chef Tip: For maximum collagen release and a naturally thickened sauce, ensure your beef cubes are uniformly cut and completely submerged throughout the braising process. This technique allows the connective tissues to break down into gelatin, creating a luxurious texture. Storage: Allow the ragoût to cool completely before refrigerating in an airtight container for up to 3 days. It often tastes even better the next day.