Braised Demon King's Beef Stew with Root Vegetables

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-23 · Updated 2026-06-23

A hearty, slow-cooked beef stew inspired by the resilient spirit of a demon king, featuring tender beef chunks and earthy root vegetables in a rich, savory broth. This european-inspired beef ready in about 140 minutes pairs beef chuck, cut into 2-inch cubes, large yellow onion, diced, garlic cloves, minced 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 2-inch cubes
• 3 medium carrots, peeled and cut into 1-inch pieces
• 2 medium parsnips, peeled and cut into 1-inch pieces
• 1 large yellow onion, diced
• 4 cloves garlic cloves, minced
• 2 tbsp tomato paste
• 4 cups beef broth
• 1 cup red wine
• 3 tbsp olive oil
• 3 sprigs fresh thyme sprigs
• 2 leaves bay leaves
• 1 1/2 tsp salt
• 1 tsp black pepper, freshly ground

Instructions

1. Step 1: Heat 3 tbsp olive oil in a large Dutch oven over medium-high heat until shimmering. Add 2 lbs beef chuck cubes in batches, searing each for 3-4 minutes until well browned on all sides, then transfer to a plate.
2. Step 2: In the same pot, add 1 large diced yellow onion and sauté for 5 minutes until softened and translucent. Stir in 4 minced garlic cloves and cook for 1 minute until fragrant.
3. Step 3: Add 2 tbsp tomato paste and cook, stirring constantly, for 2 minutes until it darkens and smells rich.
4. Step 4: Pour in 1 cup red wine to deglaze the pot, scraping up browned bits, and simmer for 5 minutes until reduced by half.
5. Step 5: Return the seared beef to the pot along with 4 cups beef broth, 3 sprigs fresh thyme, 2 bay leaves, 1 1/2 tsp salt, and 1 tsp freshly ground black pepper. Bring to a simmer, cover, reduce heat to low, and braise gently for 1 hour.
6. Step 6: Add 3 medium peeled carrots and 2 medium peeled parsnips cut into 1-inch pieces to the stew. Cover and continue cooking for another 45 minutes until beef is fork-tender and vegetables are soft.
7. Step 7: Remove thyme sprigs and bay leaves before serving. Adjust seasoning with salt and pepper as needed. Serve hot with crusty bread or mashed potatoes.