Cozy Beef and Root Vegetable Stew
A hearty, slow-cooked stew with tender beef, sweet carrots, and earthy parsnips, simmered in a rich tomato-based broth until deeply flavorful. This french-inspired beef ready in about 110 minutes pairs (medium, diced) carrots, (medium, diced) parsnips, (large, chopped) onions for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 540 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
- 1.5 lb (trimmed and cut into 2-inch pieces) beef short ribs
- 2 (medium, diced) carrots
- 2 (medium, diced) parsnips
- 1 (large, chopped) onions
- 3 cloves (minced) garlic
- 2 tbsp tomato paste
- 1 cup red wine
- 4 cups beef broth
- 1 tsp (fresh, chopped) thyme
- 2 tbsp olive oil
Instructions
- Step 1: Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Add 1.5 lb beef short ribs and cook for 4-5 minutes until browned on all sides; remove and set aside.
- Step 2: Add 1 chopped onion and 3 minced garlic cloves to the pot. Sauté for 2 minutes until fragrant. Stir in 2 tbsp tomato paste and cook for 1 minute, then add 1 cup red wine. Scrape up any browned bits from the bottom of the pot.
- Step 3: Return the beef to the pot. Pour in 4 cups beef broth, add 2 cups diced carrots, 2 cups diced parsnips, and 1 tsp fresh thyme. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 hours until the beef is tender and the vegetables are soft.
- Step 4: Adjust seasoning with salt and pepper, then ladle into bowls and serve with crusty bread or over mashed potatoes.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Cozy Beef and Root Vegetable Stew take to make?
Total time is about 110 minutes (20 min prep + 90 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 Cozy Beef and Root Vegetable Stew?
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 (medium, diced) carrots from drying out.
Can I substitute ingredients in Cozy Beef and Root Vegetable Stew?
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 Cozy Beef and Root Vegetable Stew 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 Cozy Beef and Root Vegetable Stew?
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.
What others are saying
- ★★★★★
Swapped butter for olive oil to keep it lighter. Still delicious.
- ★★★☆☆
Okay for a quick meal. I've had better beef dishes though.
- ★★★☆☆
It was fine. Came out a bit bland for my taste.
