✨ As Seen on TV — Slow Cooked Beef Stew with Red Wine Poached Plums & Roasted Parsnips

in: Things To Do

When the evenings get darker and the air turns crisp, there’s nothing quite like a rich, slow-braised stew to bring everyone to the table. This Slow Cooked Beef Stew is hearty, warming and full of flavour — gently cooked in red wine and stock, with sweet onions, tender vegetables and fragrant thyme. As featured on RTÉ Today by our Head Chef Alex Petit.

But what makes it really special? Red wine poached plums with 5 spice, and buttery roasted parsnips served alongside. Comfort food… with a seasonal, restaurant-style finish.

Let’s get into it 👇

Slow Cooked Beef Stew with Red Wine Poached Plums & Parsnips

Serves: 4
Prep time: 45 minutes
Cooking time: 3 hours

Ingredients

For the Beef Stew

1 kg diced beef
2 onions, peeled and thinly sliced
500 ml beef or chicken stock
2 garlic cloves, finely chopped
2 bay leaves
1 tbsp smoked paprika
1 tbsp tomato purée
500 ml red wine
2 carrots, peeled and cut into large chunks
1 leek, cut into large chunks
3 sprigs thyme
1 dash sunflower oil
100 g butter
Salt & ground pepper

For the Roasted Parsnips

2 parsnips
25 g butter (diced)
A drizzle of oil
Salt & pepper

For the Red Wine Poached Plums

4 plums
25 g sugar
25 g butter (diced)
1 tsp 5 spice mix
A dash of red wine
A little chopped thyme

Method

1) Brown the Beef

Season the diced beef on all sides with salt and ground pepper.
Place a large casserole dish over a medium heat and add the sunflower oil and butter.
Once foaming, add the diced beef and colour for a few minutes on each side until dark brown.
Transfer the beef pieces to a large tray until needed.

2) Build the Stew Base

Add the sliced onions to the casserole with a little seasoning, then turn the heat down low and cook gently until soft and golden.
Stir in the garlic and bay leaves and cook for a further 5 minutes.
Add the smoked paprika, tomato purée and the red wine and cook for 5 minutes until the alcohol has evaporated.

3) Slow Cook

Add the stock, thyme and bring to the boil.
Add the carrots, leeks and diced beef, ensuring it is fully covered.
Cover with a lid (or parchment and tin foil) and cook for 2.5 hours at 130°C.

4) Roast the Parsnips

While this is cooking, prepare the parsnips by washing them and removing any dirt.
On a flat chopping board, cut them into 4 pieces lengthwise and place them in a roasting tray.
Drizzle with a little oil, season with salt & pepper and add the 25 g diced butter.
Cover with parchment paper and tin foil and cook for 35 minutes at 130°C.

5) Poach the Plums

For the stewed plums, wash the plums and cut in half, removing the stone.
In a medium saucepan, add the plums, 25 g diced butter, the sugar, 5 spice, a dash of red wine and chopped thyme.
Cook over medium heat until the plums have softened and turned glossy.

6) Finish & Serve

When time is up for the stew, carefully open the lid (be careful of the steam).
Check the meat is tender — otherwise return to the oven for another 45 minutes.
Serve in a large bowl with roasted parsnips and top with the red wine poached plums.

✨ Chef’s Tips

✅ Colour is flavour: Searing meats before adding it to the stock enhances flavour and texture — optional, but highly recommended.
✅ Low and slow wins: Most dishes taste better when cooked low for 3+ hours rather than high for 2 hours. Only increase the oven temperature if you’re running short on time.