Arendelle Braised Beef Stew with Root Vegetables
Hearty slow-braised beef stew with tender chunks of meat and a medley of root vegetables, capturing the warmth of a mountain lodge meal. This french-inspired beef ready in about 170 minutes pairs beef chuck, cut into 1-inch cubes, olive oil, large yellow onion, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 lbs beef chuck, cut into 1-inch cubes
- 3 tbsp olive oil
- 1 large yellow onion, diced
- 3 medium carrots, peeled and sliced
- 2 medium parsnips, peeled and chopped
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 2 tbsp tomato paste
- 1 cup red wine
- 3 cups beef broth
- 3 fresh thyme sprigs
- 2 bay leaves
- 1 1/2 tsp salt
- 1 tsp black pepper
Instructions
- Step 1: Heat 3 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Add 2 lbs beef chuck cubes in batches, searing each side for 3-4 minutes until deeply browned. Remove and set aside.
- Step 2: In the same pot, add 1 large diced yellow onion, 3 sliced carrots, 2 chopped parsnips, and 2 chopped celery stalks. Sauté for 5 minutes until softened and fragrant.
- Step 3: Stir in 4 minced garlic cloves and 2 tbsp tomato paste, cooking for 1 minute until the tomato paste darkens and aromas develop.
- Step 4: Pour in 1 cup red wine, scraping the bottom of the pot to deglaze and reduce the liquid by half over 3-4 minutes.
- Step 5: Return the seared beef to the pot and add 3 cups beef broth, 3 fresh thyme sprigs, 2 bay leaves, 1 1/2 tsp salt, and 1 tsp black pepper.
- Step 6: Bring to a simmer, cover with a tight-fitting lid, reduce heat to low, and braise for 2 to 2 1/2 hours until the beef is fork-tender.
- Step 7: Remove thyme sprigs and bay leaves before serving. Adjust seasoning to taste and serve hot with crusty bread or mashed potatoes.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Arendelle Braised Beef Stew with Root Vegetables take to make?
Total time is about 170 minutes (20 min prep + 150 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Arendelle Braised Beef Stew with Root Vegetables?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in Arendelle Braised Beef Stew with Root Vegetables?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Arendelle Braised Beef Stew with Root Vegetables for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Arendelle Braised Beef Stew with Root Vegetables?
French beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
