20-Min Red Wine Beef & Root Vegetables
Tender beef chunks braised in red wine with roasted potatoes, carrots, and parsnips—a weeknight version of daube that skips the long simmer. One skillet, 20 minutes, pure comfort.
- Total time
- 20 min
- Servings
- 2
- Calories
- 580
- Protein
- 42g
Ingredients
- 1 lb beef chuck, cut into 1.5-inch chunks
- 1.5 cups red wine
- 12 oz baby potatoes, halved
- 8 oz carrots, cut into 1-inch pieces
- 6 oz parsnips, cut into 1-inch pieces
- ¾ cup beef broth
Instructions
- 1
Heat oil in a large skillet over medium-high until shimmering, about 60 seconds.
- 2
Sear beef in batches without stirring, 90 seconds per side until browned. Transfer to a plate.
- 3
Pour wine into the skillet, scraping up browned bits, then add broth, potatoes, carrots, and parsnips.
- 4
Return beef to the skillet. Bring to a simmer, then cover and cook 9 minutes until vegetables are tender.
- 5
Uncover and simmer 1 minute more, breaking apart any clumps. Season with salt and pepper.
- 6
Serve hot in bowls with the sauce spooned over.
Tools you’ll need
- 12-inch skillet with lid
- wooden spoon
- cutting board
- knife
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