Red wine braised beef parmentier

  • Preparation 40 min
  • Cooking 4 h 30 min
  • Servings 6 to 8
  • Freezing Absolutely



  • 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



  • 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!