Dairy Free Beef Stew with Red Wine and Root Vegetables

Total time3 hr

Prep time30 min

Cook time2 hr 30 min

Dairy Free Beef Stew with Red Wine and Root Vegetables

Deeply browned beef chuck simmers low and slow in a rich red wine and tomato braise until it turns fork-tender and practically shreds on contact. Carrots, parsnips, and baby potatoes go in during the final stretch, soaking up all that garlicky, wine-reduced broth while they turn soft and sweet. Tomato paste and a splash of Cabernet build serious depth here, and the browned bits scraped up from the pot add even more flavor to the base. This is the kind of stew that tastes like it's been simmering all day, with a glossy, deeply savory broth clinging to every bite. A scatter of fresh parsley at the end brightens the whole bowl right before serving. It's a hearty, satisfying dinner that fits neatly into a dairy free rotation, no fuss required.

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Ingredients

6 servings

2 ½ lb beef chuck roast, cut into 1 ½-inch cubes
1 ½ tsp kosher salt
Morton Kosher Salt, Coarse, 48 Ounce Morton Coarse Kosher Salt - 16 oz Kroger Coarse Kosher Salt Badia Spices Kosher Salt Diamond Crystal Kosher Salt - 26 OZ
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½ tsp black pepper, freshly ground
3 tbsp all-purpose flour
3 tbsp olive oil, divided
1 large yellow onion, roughly chopped
3 cloves garlic, minced
2 tbsp tomato paste
1 ½ cups dry red wine (such as cabernet sauvignon or côtes du rhône)
2 cups low-sodium beef broth
1 can (14 oz) diced tomatoes
2 sprigs fresh thyme
1 bay leaf
3 medium carrots, peeled and cut into 1-inch pieces
2 medium parsnips, peeled and cut into 1-inch pieces
1 lb baby potatoes, halved
2 tbsp fresh flat-leaf parsley, chopped (optional)

Instructions

1
Pat the beef cubes dry with paper towels, then season all over with the salt and pepper. Sprinkle the flour over the beef and toss to coat evenly.
2
Heat 2 tbsp of the olive oil in a large Dutch oven over medium-high heat until shimmering. Working in two or three batches to avoid crowding, add the beef in a single layer and sear undisturbed for 3–4 minutes per side, until deeply browned on at least two sides. Transfer the seared beef to a plate and repeat with the remaining batches, adding a splash more oil between batches if the pot looks dry.

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