Solid oksekød og rødvinsgryderet i tern med rodfrugter

Hearty Diced Beef and Red Wine Stew with Root Vegetables

Servings

4

Prep Time

15 minutes

Cook Time

2.5 hours

Calories

485

Cuisine

British

Category

Main Course

Diced beef is a staple ingredient that shines when cooked low and slow. It transforms from tough and unassuming to meltingly tender, especially when braised in rich, flavourful liquids like red wine and beef stock. 


This classic stew captures the essence of rustic home cooking — a recipe that fills the kitchen with aroma and the stomach with warmth.


Perfect for batch cooking, this beef and root vegetable stew is loaded with hearty goodness. The sweetness of parsnips, the earthy depth of carrots, and the rich umami of Worcestershire and tomato purée all combine to make a sauce worth soaking up with bread. 


It’s a timeless dish that’s equally perfect for lazy Sundays or midweek reheat-and-eat comfort. Make it once, and it’ll become part of your cold-weather ritual.

Hearty Diced Beef and Red Wine Stew with Root Vegetables

Ingredients

  • 800g diced beef (chuck or stewing beef)

  • 2 tablespoons plain flour

  • Salt and pepper, to season

  • 2 tablespoons olive oil

  • 1 onion, chopped

  • 2 garlic cloves, minced

  • 2 carrots, peeled and sliced

  • 2 parsnips, peeled and chopped

  • 1 tablespoon tomato purée

  • 250ml red wine

  • 500ml beef stock

  • 2 bay leaves

  • 2 teaspoons fresh thyme leaves (or 1 tsp dried)

  • 1 tablespoon Worcestershire sauce

  • Chopped fresh parsley, to garnish

Directions

  1. Toss the diced beef with the flour, salt, and pepper to coat.

  2. In a heavy casserole pot, heat olive oil over medium-high heat. Brown the beef in batches, removing to a plate once seared.

  3. In the same pot, lower the heat and sauté the onion and garlic until soft, about 5 minutes.

  4. Stir in the tomato purée and cook for 1 minute, then deglaze the pot with red wine, scraping the bottom.

  5. Add beef stock, bay leaves, thyme, Worcestershire sauce, and return beef to the pot. Stir well.

  6. Add carrots and parsnips. Bring to a simmer, cover, and cook on low heat for 2 to 2½ hours until the beef is tender.

  7. Remove lid for the last 30 minutes to reduce the sauce. Season to taste.

  8. Garnish with chopped parsley before serving.

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Tips til perfekt oksekødgryderet i tern

  1. Brug et godt marmoreret snit som chuck eller klinge for den bedste tekstur.

  2. Brun altid oksekødet i portioner for at opbygge smag.

  3. Afglasér med vin for at løfte karamelliserede stykker fra panden.

  4. Skynd dig ikke - lang tilberedning er nøglen til mørt kød.

  5. Tilsæt rodfrugter halvvejs for at undgå overkogning.

  6. Rør af og til for at undgå at klæbe.

  7. Fjern låget nær enden for at tykne naturligt.

  8. Smag til og juster krydderier inden servering.

  9. Lad det hvile inden servering - smagen udvikler sig yderligere.

  10. Kom videre - det er endnu bedre næste dag!

 

Server den med forslag

  • Cremet kartoffelmos

  • Sprød surdej eller sodavandsbrød

  • Smørrede grønne bønner eller kål

  • Cheddar dumplings

  • Polenta eller gryn

  • Urtecouscous

  • Hvidløgsbrød

  • Pastinakpuré

  • Smørede ægnudler

  • Et glas robust rødvin

 

FAQ'er

Q: Kan jeg tilberede dette i en langsom komfur?
A: Ja - efter bruning, overfør til slow cookeren og kog ved lav temperatur i 8 timer.

Q: Kan jeg fryse rester af gryderet?
A: Helt sikkert - det fryser godt i op til 3 måneder.

Q: Hvad er den bedste oksekødsudskæring at bruge?
A: Chuck, stewing steak eller klinge er ideelle til langsom madlavning.

Q: Kan jeg bruge forskellige grøntsager?
A: Absolut - kålrot, majroer eller selleri fungerer også godt.

Q: Hvordan gør jeg gryderet tykkere naturligt?
A: Fjern låget i de sidste 30 minutter for at reducere væsken.

Q: Er rødvin afgørende?
A: Nej - du kan erstatte med mere lager, selvom vin tilføjer dybde.

Q: Kan jeg tilføje svampe eller ærter?
A: Ja - tilsæt champignon halvvejs og ærter i de sidste 10 minutter.

Q: Er det bedre dagen efter?
A: Ja - smagene smelter smukt sammen natten over.

Q: Kan jeg springe melbelægningen over?
A: Det hjælper med at brune oksekødet og gør gryderet let tykkere, men er valgfrit.

Q: Hvordan opbevarer jeg rester?
A: Opbevares i en lufttæt beholder i køleskabet i op til 4 dage.

Chef's Recommendation

"A sharp knife is your best friend in the kitchen. For recipes like this, I always reach for my Chikashi chef knife - it gives me the control and precision I need for perfect results every time."
Chef's Note: A sharp knife not only makes prep work faster but also safer - dull knives require more pressure and are more likely to slip.

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