Beef Stew with Vegetable Ragout Recipe
If there’s a dish that feels like a warm hug at the end of a long day, it’s Beef Stew with Vegetable Ragout. This French-inspired dinner classic combines melt-in-your-mouth beef chuck with a colorful medley of fresh vegetables, all simmered in a deeply flavorful broth. Each spoonful is hearty, nourishing, and packed with rich, savory notes balanced by the sweet earthiness of garden veggies. Whether you’re gathering friends around the table or cozying up on a chilly evening, this one-pot wonder is guaranteed to bring comfort and joy to every bite.
Ingredients You’ll Need
The beauty of this Beef Stew with Vegetable Ragout lies in its simple, soulful ingredients. Each one adds its own special touch—from the meaty richness of beef chuck to the delicate brightness of fresh parsley. Here’s what you’ll need, plus a few tips to make each element shine.
- Beef chuck (2 pounds, cut into 1 ½-inch cubes): Choose well-marbled beef for extra tenderness and big, beefy flavor.
- Olive oil (2 tablespoons): This is your secret weapon for browning the beef and building flavor from the very start.
- Salt (1 teaspoon): Essential for drawing out the deep, savory notes in both the meat and vegetables.
- Black pepper (½ teaspoon): A gentle kick that wakes up the flavors without overpowering them.
- All-purpose flour (2 tablespoons): Lightly coats the beef, helping to thicken the stew as it cooks.
- Yellow onion (1 cup, chopped): Adds a subtle sweetness and depth to the base of the stew.
- Garlic (2 cloves, minced): Brings irresistible aroma and flavor to every bite.
- Tomato paste (2 tablespoons): Gives the stew a beautiful color and a burst of umami richness.
- Dry red wine (1 cup): Adds complexity and a touch of acidity; use extra broth if you prefer to skip the wine.
- Beef broth (3 cups): The backbone of the stew, providing depth and body.
- Fresh thyme (2 teaspoons) or dried thyme (1 teaspoon): Offers a subtle herbal note that lingers in the background.
- Bay leaf (1): Infuses the stew with gentle, aromatic flavor.
- Carrots (2 cups, chopped): Classic for a reason—sweet, colorful, and hearty.
- Celery (1 cup, diced): Adds crunch and an herbaceous undertone.
- Baby potatoes (1 ½ cups, halved): Soak up all the good flavors and help thicken the stew naturally.
- Zucchini (1 cup, chopped): This veggie lightens up the stew and brings a pop of color.
- Green beans (1 cup, trimmed and halved): For vibrant color and a satisfying bite.
- Frozen peas (½ cup): Tossed in at the end for sweetness and fresh green flair.
- Fresh parsley (2 tablespoons, chopped, for garnish): Just before serving, this brightens and freshens up every bowl.
How to Make Beef Stew with Vegetable Ragout
Step 1: Season and Coat the Beef
Start by seasoning your beef chuck cubes generously with salt and black pepper. Then, toss them lightly with flour—this simple step helps brown the meat beautifully and naturally thickens the stew later. It’s a small effort that pays off big in taste and texture.
Step 2: Brown the Beef
Heat the olive oil in a large Dutch oven or heavy pot over medium-high heat. Working in batches, add the beef and sear on all sides until a gorgeous golden crust forms. Don’t rush this part! Proper browning is where the deep, savory flavor of Beef Stew with Vegetable Ragout begins to build. Once browned, set the beef aside.
Step 3: Sauté the Aromatics
In the same pot, add your chopped onion and minced garlic. Sauté for 3 to 4 minutes, stirring often, until the onions soften and the kitchen smells amazing. Stir in the tomato paste and let it cook for just a minute—this step caramelizes the paste, giving a richer, deeper flavor.
Step 4: Deglaze and Build the Broth
Pour in the dry red wine, using a wooden spoon to scrape up any browned bits stuck to the bottom of the pot. Those bits are pure flavor gold! Once deglazed, add the beef broth, thyme, and bay leaf. Stir well, then return your browned beef (and any juices) to the pot.
Step 5: Slow Simmer
Bring the mixture to a gentle simmer. Cover the pot and let it cook on low heat for about 1 ½ hours. This slow simmer turns the beef into melt-in-your-mouth perfection and allows the flavors to meld beautifully—a signature quality of Beef Stew with Vegetable Ragout.
Step 6: Add Root Vegetables
After the initial simmer, stir in the carrots, celery, and baby potatoes. These hearty vegetables need a little extra time to cook through and absorb all those wonderful flavors. Cover and simmer for another 30 minutes.
Step 7: Finish with Tender Veggies
Now it’s time for the zucchini, green beans, and peas. Stir them in and cook the stew uncovered for 15 to 20 minutes more. This keeps the colors vibrant and the veggies perfectly tender—not mushy. The stew will thicken slightly as it finishes, and the aroma will be downright irresistible.
Step 8: Taste, Adjust, and Garnish
Remove the bay leaf and taste your stew. Adjust the seasoning if needed—sometimes a little extra salt or pepper is just what it needs. Just before serving, sprinkle with plenty of fresh parsley. Your Beef Stew with Vegetable Ragout is ready to wow!
How to Serve Beef Stew with Vegetable Ragout
Garnishes
A finishing sprinkle of chopped fresh parsley does wonders, lifting the flavors and adding a burst of color. If you want to get fancy, try a dollop of crème fraîche or a drizzle of good olive oil. Even a little grated Parmesan can be delightful—each garnish brings its own personality to Beef Stew with Vegetable Ragout.
Side Dishes
This stew absolutely loves company! Serve it with slices of crusty French bread to soak up every bit of savory broth, or go for creamy mashed potatoes for a heartier feast. A simple green salad on the side adds freshness and balances the richness of the Beef Stew with Vegetable Ragout beautifully.
Creative Ways to Present
For a dinner party, ladle the stew into individual ramekins or wide bowls and top with a puff pastry round for instant wow-factor. Or, serve Beef Stew with Vegetable Ragout family-style in a big Dutch oven right at the table, letting everyone help themselves. For a rustic twist, try serving it over polenta or even buttered noodles.
Make Ahead and Storage
Storing Leftovers
Beef Stew with Vegetable Ragout tastes even better the next day! Let it cool completely before transferring to airtight containers. It will keep in the fridge for up to 4 days, and the flavors just get deeper and more delicious with time.
Freezing
This stew is a freezer’s best friend. Portion cooled Beef Stew with Vegetable Ragout into freezer-safe containers, leaving a little room for expansion. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating for best results.
Reheating
To reheat, simply warm your stew gently over medium-low heat on the stove, adding a splash of broth or water if needed to loosen it up. Stir occasionally until piping hot. You can also reheat individual portions in the microwave—just cover and heat in 1-minute bursts, stirring in between.
FAQs
Can I make Beef Stew with Vegetable Ragout without wine?
Absolutely! Just swap the wine for an equal amount of beef broth. You’ll still get a wonderfully rich and flavorful stew, no alcohol required.
What’s the best cut of beef for this recipe?
Beef chuck is the top choice for Beef Stew with Vegetable Ragout because it becomes melt-in-your-mouth tender after simmering. If you can’t find chuck, brisket or bottom round works nicely too.
How can I make this gluten-free?
Simply use your favorite gluten-free flour blend in place of all-purpose flour to coat the beef. Everything else in Beef Stew with Vegetable Ragout is naturally gluten-free!
Can I use different vegetables?
Definitely! This stew is flexible. Swap in parsnips, sweet potatoes, or mushrooms, or use whatever is fresh and seasonal. The method stays the same, and each combination brings its own twist to Beef Stew with Vegetable Ragout.
Is it possible to make this in a slow cooker?
Yes! Brown the beef and sauté the aromatics as directed, then transfer everything to your slow cooker. Cook on low for 7 to 8 hours, adding the zucchini, green beans, and peas in the last hour so they stay bright and tender.
Final Thoughts
There’s something truly magical about gathering around a pot of Beef Stew with Vegetable Ragout. Every bite is a celebration of comfort, flavor, and the joy of sharing a home-cooked meal. Give this recipe a try—you’ll be amazed at how easy and rewarding it is to make your own unforgettable stew at home!
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Beef Stew with Vegetable Ragout Recipe
- Total Time: 2 hours 50 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
A hearty and comforting Beef Stew with Vegetable Ragout, featuring tender beef chuck simmered with a medley of fresh vegetables in a rich, flavorful broth. This French-inspired classic is perfect for cozy dinners and is even better the next day.
Ingredients
Beef and Seasoning
- 2 pounds beef chuck, cut into 1 ½-inch cubes
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons all-purpose flour
Cooking Base
- 2 tablespoons olive oil
- 1 cup chopped yellow onion
- 2 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 cup dry red wine
- 3 cups beef broth
- 2 teaspoons fresh thyme (or 1 teaspoon dried)
- 1 bay leaf
Vegetables
- 2 cups chopped carrots
- 1 cup diced celery
- 1 ½ cups baby potatoes, halved
- 1 cup zucchini, chopped
- 1 cup green beans, trimmed and halved
- ½ cup frozen peas
Garnish
- 2 tablespoons chopped fresh parsley
Instructions
- Prepare the beef: Season the beef cubes with salt and black pepper. Toss them with flour to coat lightly, which helps in browning and thickening the stew.
- Brown the beef: Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the beef in batches, turning to sear all sides well. Remove the browned beef and set aside.
- Sauté aromatics: In the same pot, add chopped onion and minced garlic. Sauté for 3–4 minutes until softened and fragrant.
- Add tomato paste and deglaze: Stir in tomato paste and cook for 1 minute. Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom to add flavor.
- Simmer beef: Stir in beef broth, thyme, and bay leaf. Return the beef to the pot. Bring to a gentle simmer, cover, and cook on low heat for 1 ½ hours to tenderize the meat.
- Add root vegetables: Add chopped carrots, diced celery, and halved baby potatoes to the pot. Cover and simmer for another 30 minutes until the vegetables begin to soften.
- Add remaining vegetables: Stir in chopped zucchini, green beans, and frozen peas. Cook uncovered for 15–20 minutes more, until all vegetables are tender and the stew thickens slightly.
- Finish the stew: Remove the bay leaf. Taste and adjust seasoning with additional salt or pepper if needed. Garnish with chopped fresh parsley before serving.
Notes
- This stew tastes even better the next day after the flavors meld.
- You can substitute the red wine with additional beef broth if preferred for a milder taste or to reduce alcohol content.
- Serve with crusty bread or mashed potatoes for a heartier meal.
- Use gluten-free flour to make this recipe gluten-free.
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1 ½ cups
- Calories: 420
- Sugar: 6 g
- Sodium: 620 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 95 mg
