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Home Gegaarde runderstoofpot met rode wijn en wintergroenten

Autumn Winter Stew Comfort food Beef Cast iron Slow cooking Family

When the days shorten and the cold creeps in, you want one thing: a pot that simmers for hours and fills the kitchen with a smell that makes you happy. This stew with beef, red wine and winter vegetables does exactly that. Use a good Dutch oven made of cast iron, because it holds heat better than anything and makes the meat truly melt on your tongue. Put it on the table, open a bottle of wine and enjoy everything autumn and winter have to offer.

x_ckl_recipe_markerSlow-braised beef stew with red wine and winter vegetables A rich, deeply flavored stew with tender beef, red wine and hearty winter vegetables. This is the dish that has the whole block sniffing the air as soon as it goes on the stove. How to make a slow-braised beef stew with red wine and winter vegetables? Main course Dutch 4 servings 20 min 3 hours 20 min

Cut the beef into roughly 4 cm cubes. Pat them dry with kitchen paper and season generously with salt and pepper.
Heat the Dutch oven over medium-high heat. Add a splash of olive oil and brown the meat in batches until nicely browned all over. Remove the meat and set aside.
Sauté the onion, garlic and celery in the same fat until softened, about 4 minutes. Stir in the tomato paste and cook for 1 minute so the flavor releases.
Pour in the red wine and scrape the browned bits from the bottom with a wooden spoon. Let the wine reduce for 3 minutes.
Return the meat to the pot. Add the beef stock, bay leaves and thyme. The liquid should just cover the meat; top up with extra stock if needed.
Put the lid on the pot and let the stew simmer gently over low heat for at least 2.5 hours. Stir occasionally and check the liquid level.
After 2 hours add the carrots, parsnips and potatoes. Let everything cook for another 30 minutes until the vegetables are tender and the meat falls apart.
Remove the bay leaves and thyme sprigs. Taste and adjust seasoning with salt and pepper. Sprinkle with fresh parsley and serve straight from the pot.

Autumn Winter Stew Comfort food Beef Cast iron Slow cooking Family 700 g beef stewing meat (e.g., chuck or sukade) 2 onions, roughly chopped 3 garlic cloves, finely chopped 2 stalks celery, in pieces 2 tbsp tomato paste 250 ml full-bodied red wine 400 ml beef stock 3 carrots, in large pieces 2 parsnips, in large pieces 400 g firm-boiling potatoes, halved 2 bay leaves 4 sprigs fresh thyme Olive oil Salt and black pepper Handful fresh parsley, coarsely chopped Cast-iron Dutch oven with lid Chopping board Sharp knife Wooden spoon Kitchen paper Casserole casserole Knives knives Chopping Board chopping-board dinner plates dinner-plates Blackwell Casserole Cast Iron ø 20 cm Blackwell Braadpan Alva Casserole - Dutch Oven - Nori - Cast Iron ø 26 cm - Enameled non-stick coating + Free Handles Alva Braadpan Cosy & Trendy Casserole Fontestic Cast Iron Black Ø 20 cm / 2.7 Liter - Enamelled Cosy & Trendy Braadpan Cosy & Trendy Casserole Fontestic Cast Iron Traditional Red Oval - 31 x 24 cm -. Enamelled Cosy & Trendy Braadpan Endive stamppot with crispy bacon foodies-andijviestamppot-met-spekjes Stamppot Hutspot foodies-stamppot-hutspot Fish stew with pumpkin and potato foodies-visstoofpotje-met-pompoen-en-aardappel Braised beef cheeks with red wine and root vegetables foodies-gestoofde-runderwangen-met-rode-wijn-en-wortelgroenten

Recipe

Slow-braised beef stew with red wine and winter vegetables

A rich, deeply flavored stew with tender beef, red wine and hearty winter vegetables. This is the dish that has the whole block sniffing the air as soon as it goes on the stove.

Course	Main course
Kitchen	Dutch
Servings	4 servings

Preparation time

Preparation time	20 min
Total	3 hours 20 min

Equipment

Cast-iron Dutch oven with lid
Chopping board
Sharp knife
Wooden spoon
Kitchen paper

Ingredients

700 g beef stewing meat (e.g., chuck or sukade)
2 onions, roughly chopped
3 garlic cloves, finely chopped
2 stalks celery, in pieces
2 tbsp tomato paste
250 ml full-bodied red wine
400 ml beef stock
3 carrots, in large pieces
2 parsnips, in large pieces
400 g firm-boiling potatoes, halved
2 bay leaves
4 sprigs fresh thyme
Olive oil
Salt and black pepper
Handful fresh parsley, coarsely chopped

How to make a slow-braised beef stew with red wine and winter vegetables?

Cut the beef into roughly 4 cm cubes. Pat them dry with kitchen paper and season generously with salt and pepper.
Heat the Dutch oven over medium-high heat. Add a splash of olive oil and brown the meat in batches until nicely browned all over. Remove the meat and set aside.
Sauté the onion, garlic and celery in the same fat until softened, about 4 minutes. Stir in the tomato paste and cook for 1 minute so the flavor releases.
Pour in the red wine and scrape the browned bits from the bottom with a wooden spoon. Let the wine reduce for 3 minutes.
Return the meat to the pot. Add the beef stock, bay leaves and thyme. The liquid should just cover the meat; top up with extra stock if needed.
Put the lid on the pot and let the stew simmer gently over low heat for at least 2.5 hours. Stir occasionally and check the liquid level.
After 2 hours add the carrots, parsnips and potatoes. Let everything cook for another 30 minutes until the vegetables are tender and the meat falls apart.
Remove the bay leaves and thyme sprigs. Taste and adjust seasoning with salt and pepper. Sprinkle with fresh parsley and serve straight from the pot.

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Cast iron is the secret weapon of any home cook who loves stews. The pan distributes heat evenly and holds it for hours, which is exactly what you need for tender meat and deep flavors. A good cast-iron Dutch oven will last for decades and only gets better with each dish. That's smart buying.

Serve the stew with a thick slice of bread to mop up the sauce, or spoon it over creamy mashed potatoes. This recipe tastes even better the next day, so feel free to make a larger batch. Store leftovers in the fridge and reheat slowly in the same pot.