Full-Bodied Beef Stew with Root Vegetables
A rich, slow-cooked stew with tender beef and a medley of root vegetables, offering deep, satisfying flavors. This french-inspired one pot ready in about 205 minutes pairs beef chuck, all-purpose flour, salt 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, cut into 1-inch cubes beef chuck
- 2 tbsp all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 1 large, chopped onion
- 2, peeled and sliced carrots
- 2, peeled and cubed potatoes
- 2, peeled and sliced parsnips
- 3 cloves, minced garlic
- 2 cups beef broth
- 1/2 cup red wine
- 1 tsp dried thyme
- 2 bay leaves
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Pat beef cubes dry, then season with 2 tbsp all-purpose flour, 1 tsp salt, and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a Dutch oven over medium-high heat.
- Step 2: Add beef in batches and sear for 3-4 minutes per side until browned. Remove and set aside.
- Step 3: Add chopped onion to pot and cook for 5 minutes until softened. Add minced garlic and cook for 1 minute until fragrant.
- Step 4: Return beef to pot, then add 2 cups beef broth, 1/2 cup red wine, 1 tsp dried thyme, and 2 bay leaves. Bring to a simmer.
- Step 5: Cover and reduce heat to low. Simmer for 2 hours, then add sliced carrots, potatoes, and parsnips. Cover and simmer for 45 minutes until vegetables are tender.
- Step 6: Remove bay leaves and adjust seasoning with salt and pepper.
Frequently asked questions
How long does Full-Bodied Beef Stew with Root Vegetables take to make?
Total time is about 205 minutes (25 min prep + 180 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 Full-Bodied 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 beef chuck from drying out.
Can I substitute ingredients in Full-Bodied 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 Full-Bodied 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 Full-Bodied Beef Stew with Root Vegetables?
French one pot 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
- ★★★★★
My family devoured this in minutes—especially the parsnips! The one-pot simplicity made it my new go-to for busy nights.
- ★★★★★
This recipe captured the essence of French comfort food. The thyme and wine depth were perfect for a winter dinner.
- ★★★★★
The beef melted off the bone and the root vegetables were perfectly caramelized. Served with buttered noodles, it was a cozy masterpiece.
