Arendelle Winter-Spiced Beef Stew

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-31 · Updated 2026-05-31

Hearty beef stew infused with warming winter spices and root vegetables, inspired by the snowy kingdom of Arendelle. This american-inspired beef ready in about 150 minutes pairs pounds beef chuck, cubed, all-purpose flour, teaspoons kosher salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 430 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 pounds beef chuck, cubed
• 1/4 cup all-purpose flour
• 1 1/2 teaspoons kosher salt
• 1 teaspoon black pepper
• 3 tablespoons olive oil
• 1 large yellow onion, diced
• 3 medium carrots, peeled and cut into 1-inch pieces
• 2 medium parsnip, peeled and cut into 1-inch pieces
• 4 garlic cloves, minced
• 4 cups beef broth
• 1 cup red wine
• 2 bay leaves
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground allspice
• 3 fresh thyme sprigs
• 1 cup frozen peas

Instructions

1. Step 1: Pat dry 2 pounds beef chuck cubes, then toss with 1/4 cup all-purpose flour, 1 1/2 teaspoons kosher salt, and 1 teaspoon black pepper until evenly coated.
2. Step 2: Heat 3 tablespoons olive oil in a large Dutch oven over medium-high heat until shimmering. Brown the beef in batches for 3-4 minutes per side until deep golden, transferring to a plate.
3. Step 3: Reduce heat to medium and add 1 large diced yellow onion, sautéing for 5 minutes until translucent and fragrant.
4. Step 4: Stir in 4 minced garlic cloves, 3 peeled and chopped carrots, and 2 peeled and chopped parsnips; cook for 3 minutes until edges soften.
5. Step 5: Pour in 4 cups beef broth and 1 cup red wine, scraping up browned bits from the pot. Return browned beef to the pot.
6. Step 6: Add 2 bay leaves, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground allspice, and 3 fresh thyme sprigs. Bring to a simmer, then cover and reduce heat to low. Cook gently for 2 hours until beef is tender.
7. Step 7: Stir in 1 cup frozen peas and cook uncovered for 5 more minutes until peas are heated through. Discard thyme sprigs and bay leaves before serving.