Name: Melt-in-Your-Mouth Beef Stew with Vegetable Ragout Recipe
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Cuisine: European
Ingredients: 2½ pounds beef chuck, cut into 2-inch cubes; 2 tablespoons olive oil; 1 large onion, chopped; 3 cloves garlic, minced; 2 tablespoons tomato paste; 1 tablespoon all-purpose flour; 1 cup dry red wine; 3 cups beef broth; 2 teaspoons fresh thyme leaves (or 1 teaspoon dried); 2 bay leaves; Salt and pepper to taste; 2 tablespoons olive oil; 2 carrots, peeled and chopped; 2 parsnips, peeled and chopped; 1 cup green beans, trimmed and halved; 1 zucchini, chopped; 1 cup cherry tomatoes, halved; 1 tablespoon balsamic vinegar; 2 tablespoons chopped fresh parsley

Description

This Melt-in-Your-Mouth Beef Stew with Vegetable Ragout is a hearty and comforting dish that combines tender beef stew with a colorful and flavorful vegetable ragout. Perfect for a cozy family dinner or a special occasion.

Ingredients

Scale

Beef Stew:

2½ pounds beef chuck, cut into 2-inch cubes
2 tablespoons olive oil
1 large onion, chopped
3 cloves garlic, minced
2 tablespoons tomato paste
1 tablespoon all-purpose flour
1 cup dry red wine
3 cups beef broth
2 teaspoons fresh thyme leaves (or 1 teaspoon dried)
2 bay leaves
Salt and pepper to taste

Vegetable Ragout:

2 tablespoons olive oil
2 carrots, peeled and chopped
2 parsnips, peeled and chopped
1 cup green beans, trimmed and halved
1 zucchini, chopped
1 cup cherry tomatoes, halved
1 tablespoon balsamic vinegar
2 tablespoons chopped fresh parsley

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Instructions

Prepare the Beef Stew: Preheat the oven to 325°F (165°C). Season beef cubes with salt and pepper. Sear beef in batches until browned on all sides. Cook onion until softened, then add garlic and tomato paste. Deglaze with wine, add flour, broth, thyme, bay leaves, and seared beef. Simmer, cover, and cook in the oven for 2½ to 3 hours until tender.
Make the Vegetable Ragout: Sauté carrots and parsnips until starting to soften. Add green beans, zucchini, and cherry tomatoes. Stir in balsamic vinegar, season, and cook until vegetables are tender.
Serve: Remove bay leaves from stew, adjust seasoning. Ladle stew into bowls, top with vegetable ragout, and garnish with parsley.

Notes

Serve with mashed potatoes, crusty bread, or polenta for a heartier meal.
The ragout adds a fresh, colorful contrast to the deep flavors of the stew.
This dish tastes even better the next day.

Prep Time: 30 minutes
Cook Time: 3 hours
Category: Main Course
Method: Braising, Oven
Cuisine: European, Comfort Food

Nutrition

Serving Size: 1/6 of recipe
Calories: 480
Sugar: 6 g
Sodium: 580 mg
Fat: 24 g
Saturated Fat: 9 g
Unsaturated Fat: 13 g
Trans Fat: 0.5 g
Carbohydrates: 22 g
Fiber: 4 g
Protein: 42 g
Cholesterol: 115 mg