Chimichurri Beef Stew

By AislePrompt Editorial · Published 2026-04-10 · Updated 2026-04-10

A hearty beef stew simmered with a zesty chimichurri sauce, featuring tender beef and vegetables in a rich, herbaceous broth. This Argentine-inspired beef recipe, ready in about 110 minutes, pairs Beef chuck roast, Olive oil, Onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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 roast
• 2 tbsp Olive oil
• 1 large Onion
• 3 medium Carrots
• 2 medium Potatoes
• 3 Garlic cloves
• 4 cups Beef broth
• 1/4 cup Chimichurri sauce
• 1/4 cup Fresh parsley
• 1 tbsp Fresh oregano
• 1 tsp Salt
• 1/2 tsp Black pepper

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Season 2 lbs cubed beef chuck roast with 1 tsp salt and 1/2 tsp black pepper, then brown in batches for 5 minutes per side until golden.
2. Step 2: Add 1 large diced onion and 3 minced garlic cloves to the pot and cook for 3 minutes until softened. Stir in 3 diced carrots and cook for 2 minutes.
3. Step 3: Pour in 4 cups beef broth and 1/4 cup chimichurri sauce, then add the browned beef, 2 medium cubed potatoes, 1/4 cup chopped fresh parsley, and 1 tbsp chopped fresh oregano. Bring to a simmer, reduce heat to low, cover, and cook for 1.5 hours until beef is fork-tender.
4. Step 4: Taste and adjust seasoning with additional salt and pepper if needed. Serve hot.