This hearty French beef stew is the perfect balance of comfort and nutrition, featuring tender beef slow-cooked in red wine with wholesome root vegetables.
Packed with protein, fiber, and essential vitamins, it’s a satisfying meal that supports energy and wellness.
Low in saturated fat and rich in natural goodness, this dish is ideal for everyday cooking—whether for a cozy family dinner or make-ahead meal prep.
Savory Lamb and Salsify Root Stew
A hearty French beef stew simmered in red wine with garlic, herbs, and a medley of root vegetables. Tender, flavorful, and deeply comforting—perfect for family dinners or meal prep.
Equipment
- 1 Dutch oven or heavy-bottomed pot (large)
- 1 sharp chef’s knife
- 1 cutting board
- (1) Wooden spoon
- 1 Fine-mesh strainer or sieve
- 1 Large plate (for browned beef)
- 1 measuring cups and spoons set
Ingredients
For the Marinade:
- 2 pounds beef chuck cut into 1-inch cubes
- 2 medium carrots peeled and chopped
- 2 medium yellow onions chopped
- 3 cups full-bodied red wine such as Bordeaux, Cabernet Sauvignon, or Merlot
- ¾ cup red wine vinegar
- 1 bouquet garni bundle of fresh herbs
For the Stew:
- 3 tablespoons oil or lard
- 1 medium yellow onion chopped
- 3 cloves garlic minced
- 1 14.5-ounce can plain tomato sauce
- 4 whole cloves
- 2 medium carrots cut into bite-sized pieces
- 3 turnips cut into bite-sized pieces
- 2 medium rutabagas cut into bite-sized pieces
- 2 medium parsnips cut into bite-sized pieces
- 2 medium Yukon gold potatoes cut into bite-sized pieces
- 2 teaspoons salt plus more to taste
- ½ teaspoon freshly ground black pepper
Instructions
- Prepare the Overnight Marinade: Place the beef cubes into a large Dutch oven or heavy-bottomed pot. Add the chopped carrots, onions, and the bouquet garni. Pour in the red wine and red wine vinegar until the meat is fully submerged. Cover the pot tightly with a lid or plastic wrap and refrigerate for at least 24 hours. This slow marinating process tenderizes the beef while infusing it with deep wine flavor and aromatic herb notes.
- Remove and Dry the Beef: After the beef has marinated, carefully lift it out of the liquid, discarding any excess vegetables from the marinade. Place the beef on a tray lined with paper towels and pat each piece completely dry. This step is crucial because damp meat will steam instead of sear, and a proper sear is what builds the rich, caramelized flavor base of the stew.
- Brown the Beef in Batches: Heat the oil (or lard) in your Dutch oven over medium-high heat until shimmering hot. Working in small batches, add several pieces of beef at a time, leaving space between them. Sear the meat on all sides until a deep golden-brown crust forms. Transfer the browned beef to a plate and continue until all the pieces are seared. Resist the urge to rush—this slow browning develops the stew’s signature depth.
- Sauté the Aromatic Base: Once all the beef is browned, reduce the heat to medium. Add the chopped onion to the same pot and cook, stirring frequently, until the onion becomes soft and golden brown, about 5–7 minutes. Stir in the minced garlic and cook for 1 additional minute until fragrant. These aromatics will enhance the stew’s savory undertones.
- Strain and Add the Marinade: Using a fine-mesh strainer, carefully pour the reserved marinade into the pot, letting the liquid pass through while discarding the soaked onions and carrots. Keep the bouquet garni, as it will continue to flavor the stew. Stir well to loosen any browned bits from the bottom of the pot—these bits, known as “fond,” are packed with flavor and will enrich the broth.
- Simmer the Beef and Spices: Return the browned beef and its juices to the pot. Add the bouquet garni and the whole cloves (you may wrap the cloves in a small piece of cheesecloth for easy removal later). Bring the mixture to a gentle boil, then immediately reduce the heat to low. Cover the pot and let the beef simmer undisturbed for about 1 hour. This stage allows the meat fibers to slowly relax and absorb the aromatic broth.
- Prepare and Add the Root Vegetables: While the beef is simmering, wash, peel, and chop all the remaining vegetables—carrots, turnips, rutabagas, parsnips, and potatoes—into bite-sized chunks. For a rustic French touch, vary the shapes and sizes slightly for each vegetable. After the first hour of simmering, add the chopped vegetables to the pot along with the tomato sauce, salt, and black pepper. Gently stir to combine, ensuring the vegetables are submerged in the flavorful broth.
- Continue Slow Cooking: Cover the pot again and let the stew simmer over low heat for another hour, or until all the vegetables are fork-tender and the beef is meltingly soft. If you prefer an even richer stew, allow it to simmer for an additional 30 minutes—this will further deepen the flavor and soften the meat without making it fall apart completely.
- Taste and Adjust Seasoning: Once the cooking time is complete, taste the broth carefully. Adjust with more salt and pepper if needed. Remove the bouquet garni and whole cloves before serving. The sauce should be rich, velvety, and slightly thickened from the slow reduction of the wine and tomato base.
- Serve and Enjoy: Ladle the hot stew into bowls and serve immediately with crusty bread or a side of buttered noodles to soak up the flavorful broth. For best results, make this stew a day ahead—the flavors deepen and meld beautifully overnight, making it even more delicious when reheated the next day.
Notes
- This French beef stew is a timeless classic that brings together slow-cooked beef, rich red wine, and hearty root vegetables.
- Marinating the beef overnight ensures a tender, flavorful result, while simmering gently for hours allows the flavors to deepen and meld beautifully.
- The rustic medley of carrots, potatoes, parsnips, and turnips provides not only nutrition but also texture and color.
- The stew is hearty enough to serve as a complete meal, yet versatile enough to pair with bread or grains.
- Like many traditional dishes, it tastes even better the next day after the flavors settle, making it perfect for make-ahead meals or leftovers.
