TCM Winter Recipe: Beef & Root Vegetable Ragout.

Eating for Winter + Autumn: Beef & Root Vegetable Ragout

This TCM Winter recipe is a nourishing, easy-to-digest dish perfect for the cooler months. According to Traditional Chinese Medicine (TCM) dietary therapy, it’s designed to nourish Kidney and Spleen Yang, often depleted by cold, stress, and overwork.

Winter is a time for restorative practices like yoga, meditation, and gentle walks, complemented by slow-cooked meals that build strength and warmth without heaviness.

Aromatic culinary herbs like ginger, black pepper, bay leaves, and thyme add pungency, awakening the Spleen, supporting digestion, and promoting Qi circulation. It enhances both flavour and nutrient absorption, making this ragout the perfect meal for building energy and resilience.

Add some Warming, Pungent Spices for the Stew

Make this TCM Winter recipe your own! Some inspiration for your herb combo could be:

Ginger (fresh or dried): Adds warmth and supports digestion.
Black Pepper (freshly ground): Enhances circulation and brings gentle heat.
Bay Leaves: Adds depth and subtle pungency, aids digestion.
Allspice: Earthy warmth that pairs nicely with beef.
 Cinnamon stick (use sparingly): Sweet warming spice that’s good for Spleen Yang.
 Cloves (one or two whole cloves): Adds gentle pungency and aids digestion.
Cardamom pods (optional): Slightly sweet, aromatic and warming, but use sparingly.
Nutmeg (a small pinch): Warms and gently stimulates digestion.
Rosemary or Thyme (herbs but with mild pungency)

Ingredients:

• 700g diced beef (chuck or stewing beef)

• 1 large onion, diced

• 2 cloves garlic, minced

• 1-inch piece of fresh ginger, grated

• 2 carrots, chopped

• 1 large parsnip or sweet potato, chopped

• 2 stalks celery, sliced

• 1.5L bone broth (beef or chicken)

• 1 tsp ground cinnamon

• 1 tsp dried rosemary

• 1 tsp dried thyme

• Sea salt and cracked black pepper, to taste

• 2 tbsp olive oil or ghee

Method:

1. Heat olive oil or ghee in a large pot or slow cooker.
2. Sauté onion, garlic, and ginger until fragrant.
3. Add diced beef and brown on all sides.
4. Add carrots, parsnip/sweet potato, and celery.
5. Sprinkle in cinnamon, rosemary, and thyme.
6. Pour in bone broth and season with salt and pepper.
7. Slow cook on low for 6-8 hours, or high for 4 hours.
8. Taste and adjust seasoning as needed.

This stew is grounding and nourishing, ideal for building energy and supporting digestive health in winter.

So, ladle yourself a comforting bowl and let this ragout bring warmth and strength to your body this season, especially when you're feeling run down or sick with a cough or cold.

To read more about TCM Dietary therapy and eating with the seasons, click here:

TCM Dietary Therapy for Autumn

Winter Foods + TCM Dietary Therapy tips

Winter recipe: Moroccan Chicken Stew 

Recipe: Lamb Stew with spices