🍂 Autumn Deals 🍁 Up to 90% off – Shop now!

Free Shipping from 99,-

1,000,000+ satisfied customers preceded you

Celebrating our 10th anniversary this year

Free Shipping from 99,-

4.8 Trusted Shops 22.167 reviews

Customer service

0

Home Stoofvlees met rode wijn en wintergroenten

Autumn Winter Comfort food Stews Beef Family Slow cooking

As the days grow shorter and the temperature drops, there's nothing nicer than a pot of simmering braised beef on the stove. With a good braising pan of cast iron you'll get the best out of this recipe: the heat is distributed evenly and the meat becomes meltingly tender without you having to hover over it the whole time.

Red wine, winter vegetables and herbs do the rest. This is cooking as it should be: gathered around the table, a deep bowl in front of you and memories you can already taste as you stir.

x_ckl_recipe_markerBraised beef with red wine and winter vegetables This braised beef with red wine and winter vegetables is the ultimate autumn and winter dish. Put it on, let it simmer and enjoy a warm, flavourful meal. How to make braised beef with red wine and winter vegetables? Main course Dutch 4 servings 20 min 3 hours

Pat the stewing beef dry with kitchen paper and cut it into large pieces of about 4 cm. Season generously with salt and pepper.
Heat a splash of olive oil in the braising pan over medium-high heat. Brown the meat in two or three batches on all sides until golden. Remove from the pan and set aside.
In the same fat, sauté the onion, garlic, carrot and celery over medium heat for about 5 minutes until softened. Stir regularly.
Add the tomato paste and cook for 1 minute. Then deglaze with the red wine and gently scrape the browned bits from the bottom.
Return the meat to the pan. Add the beef stock, bay leaves, thyme and rosemary. The meat should be mostly covered; add a splash more stock if needed.
Bring to a boil, reduce the heat and put the lid on the pan. Let the beef simmer gently for at least 2.5 hours. Stir occasionally.
After 2 hours, add the parsnips and potatoes. Let everything cook together for another 30 minutes until the vegetables are tender and the meat falls apart.
Taste the sauce and season with salt, pepper and, if you like, a small splash of red wine vinegar for brightness. Remove the bay leaves and herb stems.
Serve the braised beef straight from the pan, optionally with crusty bread or a creamy mashed potato on the side. Scatter freshly chopped parsley over the dish for a fresh note.

Autumn Winter Comfort food Stews Beef Family Slow cooking 1 kg stewing beef (such as chuck or blade) 2 tbsp olive oil 2 onions, coarsely chopped 4 garlic cloves, finely chopped 3 carrots, in large pieces 3 stalks celery, in pieces 2 tbsp tomato paste 300 ml full-bodied red wine 400 ml beef stock 3 bay leaves 4 sprigs fresh thyme 2 sprigs fresh rosemary 2 parsnips, peeled and chopped 400 g waxy potatoes, quartered Salt and freshly ground black pepper Splash of red wine vinegar (to taste) Handful of fresh parsley, chopped Braising pan with lid (cast iron) Cutting board Sharp knife Wooden spoon or spatula Kitchen paper Casserole casserole Knives knives Chopping Board chopping-board dinner plates dinner-plates Alva Casserole - Dutch Oven - Nori - Cast Iron ø 26 cm - Enameled non-stick coating + Free Handles Alva Braadpan Cookinglife Casserole Cast Iron ø 24 cm Blackwell ["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 Hungarian Goulash foodies-hongaarse-gulasch Grünkohl met Pinkel foodies-grunkohl-met-pinkel

Recipe

Braised beef with red wine and winter vegetables

This braised beef with red wine and winter vegetables is the ultimate autumn and winter dish. Put it on, let it simmer and enjoy a warm, flavourful meal.

Course	Main course
Kitchen	Dutch
Servings	4 servings

Preparation time

Preparation time	20 min
Total	3 hours

Equipment

Braising pan with lid (cast iron)
Cutting board
Sharp knife
Wooden spoon or spatula
Kitchen paper

Ingredients

1 kg stewing beef (such as chuck or blade)
2 tbsp olive oil
2 onions, coarsely chopped
4 garlic cloves, finely chopped
3 carrots, in large pieces
3 stalks celery, in pieces
2 tbsp tomato paste
300 ml full-bodied red wine
400 ml beef stock
3 bay leaves
4 sprigs fresh thyme
2 sprigs fresh rosemary
2 parsnips, peeled and chopped
400 g waxy potatoes, quartered
Salt and freshly ground black pepper
Splash of red wine vinegar (to taste)
Handful of fresh parsley, chopped

How to make braised beef with red wine and winter vegetables?

Pat the stewing beef dry with kitchen paper and cut it into large pieces of about 4 cm. Season generously with salt and pepper.
Heat a splash of olive oil in the braising pan over medium-high heat. Brown the meat in two or three batches on all sides until golden. Remove from the pan and set aside.
In the same fat, sauté the onion, garlic, carrot and celery over medium heat for about 5 minutes until softened. Stir regularly.
Add the tomato paste and cook for 1 minute. Then deglaze with the red wine and gently scrape the browned bits from the bottom.
Return the meat to the pan. Add the beef stock, bay leaves, thyme and rosemary. The meat should be mostly covered; add a splash more stock if needed.
Bring to a boil, reduce the heat and put the lid on the pan. Let the beef simmer gently for at least 2.5 hours. Stir occasionally.
After 2 hours, add the parsnips and potatoes. Let everything cook together for another 30 minutes until the vegetables are tender and the meat falls apart.
Taste the sauce and season with salt, pepper and, if you like, a small splash of red wine vinegar for brightness. Remove the bay leaves and herb stems.
Serve the braised beef straight from the pan, optionally with crusty bread or a creamy mashed potato on the side. Scatter freshly chopped parsley over the dish for a fresh note.

Cooking mode Prevents your screen from going to sleep

A cast-iron braising pan is the secret weapon behind this recipe. The material retains heat for a long time and distributes it evenly, exactly what you need for tender, melt-in-your-mouth braised beef. Invest once in a good pan and you'll enjoy it for years. No hotspots, no burnt meat, just a deep bowl full of flavour.

This braised beef tastes even better the next day. Feel free to make a large portion and store the rest in the fridge or freezer. Serve it with bread, mash or boiled rice and just put the pan on the table. Because that's how it should be: eating together, sharing and enjoying a true winter meal.