Main Courseby Robin
Tender cubes of beef chuck nestled in a rich, glossy red wine gravy surrounded by meltingly tender carrots, celery, and sweet softened onions, finished with fresh chopped parsley.
Estimated — this recipe has an ingredient we could not weigh, so the figures come from an AI estimate rather than the ingredient list.
% GDA = share of an average adult's daily reference intake (2000 kcal). Values are estimates and may vary.
800gBeef chuck
1½ tspSalt
½ tspBlack pepperPreheat the oven to 160°C Ober-/Unterhitze. Cut 800g beef chuck into 4 cm cubes, pat dry, and season on all sides with 1½ tsp salt and ½ tsp black pepper.
Beef chuck
30mlSunflower oilHeat 30ml sunflower oil in a heavy Dutch oven over medium-high heat until shimmering, then sear the seasoned Beef chuck in two batches for about 4–5 minutes per batch until deeply browned on at least two sides, transferring each batch to a plate.
250gYellow onion
400gCarrot
200gCelery
4 cloveGarlicPeel and roughly dice 250g yellow onion into 2 cm pieces, peel and slice 400g carrot into 2.5 cm rounds, and trim and slice 200g celery into 2 cm chunks. Add the Yellow onion, Carrot, and Celery to the remaining fat in the pot and cook over medium heat for 6–8 minutes, stirring occasionally, until the onions soften and lightly brown around the edges. Meanwhile, peel and finely mince 4 clove garlic.
Garlic
2 tbspTomato paste
350mlDry red wine
4ThymeStir in the Garlic and 2 tbsp tomato paste and sauté for 1–2 minutes until the garlic is fragrant and the tomato paste darkens to a deep brick red. Pour in 350ml dry red wine, scraping up all the browned bits from the bottom of the pot with a wooden spoon, and bring to a vigorous simmer for 4–5 minutes until the wine has reduced by roughly half. Meanwhile, tie 4 thyme with kitchen twine.
Beef chuck
400mlBeef brothThyme
2Bay leafReturn the seared Beef chuck along with any resting juices to the pot, then pour in 400ml beef broth and tuck in the Thyme and 2 bay leaf, ensuring the liquid sits about three-quarters of the way up the beef cubes.
Cover the Dutch oven with a tight-fitting lid, transfer to the middle rack of the preheated oven, and bake at 160°C Ober-/Unterhitze for 120–135 minutes until the beef yields completely to a fork without resistance.
ThymeBay leaf
2 tbspParsleyRemove the pot from the oven, discard the Thyme and Bay leaf, place the Dutch oven over medium heat on the stove, and simmer uncovered for 6–8 minutes until the sauce slightly thickens and coats the back of a spoon. Meanwhile, finely chop the leaves for 2 tbsp parsley.
ParsleyScatter the Parsley over the stew and gently stir once before serving hot from the pot.