Braised Beef and Vegetables

Braised Beef and Vegetables

  • Preparation 25 min
  • Cooking 2 h 30 min
  • Servings 6
  • Freezes Yes

Missing an ingredient? Improv class is in session and Ricardo is your substitute teacher. Anyone looking to balance a household food budget should make stews their best friend and improvise when fridge and pantry aren’t stocked with everything a recipe calls for. Stews are optimal for a couple of reasons: they stretch the flavours of inexpensive ingredients and extract the love out of cheaper, tougher cuts of meat. Our beef and vegetable stew is a winter classic, but you can also use this recipe as a blueprint.

Featured in RICARDO Magazine WINTER 2017 (p. 57)
  • Nut-free
  • Lactose-free
  • Dairy-free
  • Egg-free



    • 2.2 lb (1 kg) boneless beef blade roast, cubed
    • 2 tbsp (30 ml) olive oil
    • 2 onions, chopped
    • 1/2 cup (125 ml) red wine
    • 3 cups (750 ml) beef broth
    • 2 tbsp (30 ml) tomato paste
    • 2 tbsp bread crumbs
    • 8 medium potatoes, peeled and quartered
    • 4 carrots, peeled and diced
    • 4 stalks celery, thinly sliced


Personal Note