Braised Beef and Vegetables

  • Preparation 25 MIN
    Cooking 2 H 30 MIN
  • Servings 6
  • Freezes
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.



  1. With the rack in the middle position, preheat the oven to 350°F (180°C).
  2. In an ovenproof pot or Dutch oven over high heat, brown half of the meat at a time in the oil. Season with salt and pepper. Set aside on a plate.
  3. In the same pot over medium heat, soften the onions in the remaining cooking fat.
  4. Deglaze with the wine and broth. Return the meat to the pot. Add the tomato paste and bread crumbs. Bring to a boil.
  5. Cover and bake for 1 hour and 30 minutes. Add the vegetables and continue cooking for 45 minutes or until the vegetables and meat are tender. Adjust the seasoning.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.