Red wine braised beef parmentier
- Preparation 40 min
- Cooking 4 h 30 min
- Servings 6 to 8
- Freezing Absolutely
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Red Wine–Braised Beef Parmentier: A Slow-Cooked Classic That’s Worth Every Minute 🍷🥔
Some dishes are meant to take their time, and this red wine–braised beef parmentier is one of them. This is not a rushed weeknight shortcut or a quick ground-beef fix. It’s a deeply comforting, slow-cooked dish built on patience, flavor, and proper technique. Beef is seared until beautifully caramelized, then gently braised in red wine with vegetables and aromatics until it becomes meltingly tender. The result is rich, savory, and layered, exactly what you want when you’re craving a hearty, satisfying meal that feels both rustic and refined.
What truly sets this parmentier apart is the balance between the braised beef and the topping. The meat is shredded and mixed with its vegetables and sauce, creating a filling that’s bold, saucy, and full of depth. On top sits a generous layer of creamy mashed potatoes, enhanced with parsnips for subtle sweetness, butter and cream for richness, crispy prosciutto for texture, fresh chives for brightness, and smoked cheese for a final hit of warmth and character. Baked until hot and finished under the broiler for a golden, bubbling crust, this parmentier delivers contrast in every bite: tender meat, silky mash, crisp edges, and smoky notes throughout.
This red wine–braised beef parmentier is the kind of recipe you make on the weekend, when cooking is part of the pleasure. It’s ideal for entertaining, feeding a hungry crowd, or preparing ahead for comforting leftovers that taste even better the next day. Whether you’re looking for a classic French-inspired dish, a show-stopping comfort food, or a hearty baked beef and potato recipe with serious depth of flavor, this parmentier earns its place at the table. It’s slow food done right, and it tastes like it.
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✅ Sear the beef properly
This is the only moment where true caramelization happens. A deep sear triggers the Maillard reaction, creating complex, roasted flavors that define the entire dish. Don’t rush this step.
✅ Deglaze thoroughly
When adding the red wine, scrape the bottom of the pot well to lift all the browned bits. That’s where the flavor lives.
✅ Let the beef braise slowly
Low and slow cooking allows the meat to become fork-tender and fully infused with the sauce. Rushing this step sacrifices depth.
✅ Keep the vegetables from the braise
After draining, always keep the vegetables. They add texture, sweetness, and body to the beef filling.
✅ Mash while hot
Return the potatoes and parsnips to the hot pot before mashing. This removes excess moisture and creates a richer, more stable mash.
✅ Add prosciutto at the end
Folding in the crispy prosciutto last preserves its crunch and prevents it from softening.
✅ Broil briefly for the finish
Bake to heat through, then broil just long enough to achieve a golden, bubbly top without drying the mash.
Ingredients for the parmentier
- Olive oil
- 1 kg boneless beef blade roast, cut into 3 pieces
- 1 large yellow onion, finely chopped
- 3 large garlic cloves, finely chopped
- 2 celery stalks with leaves, sliced
- 3 Nantes carrots, halved lengthwise, sliced
- 2 cups red wine
- One 796 ml can diced tomatoes with Italian spices
- 1/2 cup beef broth
- The leaves of 4 thyme sprigs
- 1 bay leaf
- Salt and pepper from the mill
Ingredients for the purée
- 6 medium yellow potatoes (5 cups), peeled and diced
- 3 parsnips (1 1/2 cups), peeled and diced
- 3 tablespoons butter
- 1/4 cup 15% country-style cream
- 125 g (10 slices) crispy cooked prosciutto, roughly chopped
- 10 chives, finely chopped
- 200 g smoked Le Calumet cheese, grated
- Salt and pepper from the mill
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Preparation
- In a large casserole dish heated over medium-high heat, add a thin drizzle of olive oil and brown the roast on all sides, 10 to 12 minutes total. Season generously with salt and pepper. Add more oil as needed. Remove from the casserole and set aside on a plate.
- Reduce heat to medium, add the onion and garlic, then add a drizzle of olive oil. Cook for 2 to 3 minutes, stirring.
- Add the celery, carrots, a drizzle of olive oil then season with salt and pepper. Cook for 7 to 8 minutes, stirring.
- Deglaze with the red wine and scrape the bottom to get all the crazy flavours.
- Add the tomatoes, beef broth, thyme, bay leaf, meat, season with salt and pepper generously then stir.
- Bring to a boil, reduce heat to low and cover. Simmer for 3 hours, basting occasionally.
- Pour the contents of the casserole dish into a colander and drain the liquid. KEEP THE VEGETABLES. Remove the meat and shred, removing the fat. Return to the casserole dish with the vegetables and stir. Keep warm.
- When there are about 45 minutes of beef cooking, start the purée. In a large saucepan filled with boiling salted water, cook the potatoes and parsnip for about 40 minutes or until the potatoes are fork tender. Drain and return to the pot over medium heat.
- Preheat the oven to 400° F.
- Add the butter and melt, mashing the vegetables.
- Add the cream and mash to incorporate. Add salt and pepper to taste.
- Add the prosciutto and chives and mix.
- In a large baking dish, pour the beef mixture and spread the mash on top. Bury with cheese.
- Place in the oven and bake for 10 minutes. Put the oven to BROIL for 2 to 3 minutes or until cheese is golden brown!
A dark beer or a Belgian-style ale can easily replace red wine, bringing malty, slightly caramelized, and complex notes that pair beautifully with braised beef. For a fully non-alcoholic version, use beef stock with a splash of grape juice or cranberry juice. This adds gentle acidity and roundness that mimic the role of wine, keeping the parmentier rich, tender, and perfectly balanced without sacrificing flavor or character.
A parmentier is a dish made with a base of meat or vegetables, typically simmered or finely chopped, and topped with mashed potatoes. In this version, slow-braised beef is shredded and layered with a creamy mash enriched with butter, cream, smoked cheese, and crispy prosciutto. It’s a comforting, hearty, and generously satisfying dish.
For the best results, choose starchy potatoes that are ideal for mashing. Varieties such as Yukon Gold, Russet, Idaho, or Bintje are rich in starch and low in moisture, producing a smooth, fluffy mash that holds its structure during baking and broiling.
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