Grandma's Aged Beef & Root Vegetable Stew

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

A slow-simmered masterpiece featuring tender beef, earthy root vegetables, and a rich wine-infused broth that warms the soul like a cherished family tradition. This french-inspired one pot ready in about 170 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 beef chuck
• 3 tbsp all-purpose flour
• 1 tbsp salt
• 1 tsp black pepper
• 3 tbsp olive oil
• 1 large, diced onion
• 3, peeled and diced carrots
• 3, peeled and diced parsnips
• 3 stalks, diced celery
• 4 cloves, minced garlic
• 2 cups beef broth
• 1 cup dry red wine
• 2 bay leaves
• 1 tsp dried thyme
• 1/2 cup tomato paste
• 2, peeled and diced potatoes
• 1/4 cup, chopped fresh parsley

Instructions

1. Step 1: Pat the 2 lbs beef chuck cubes dry with paper towels, then season evenly with 3 tbsp all-purpose flour, 1 tbsp salt, and 1 tsp black pepper.
2. Step 2: Heat 3 tbsp olive oil in a large Dutch oven over medium-high heat until shimmering; add the seasoned beef in a single layer and sear for 3-4 minutes per side until deeply browned, then transfer to a plate.
3. Step 3: Add the 1 large diced onion, 3 diced carrots, 3 diced parsnips, and 3 diced celery stalks to the Dutch oven; cook for 5 minutes, stirring occasionally, until vegetables begin to soften.
4. Step 4: Add the 4 minced garlic cloves and cook for 1 minute until fragrant, then stir in 1/2 cup tomato paste and cook for 2 minutes, stirring constantly to prevent burning.
5. Step 5: Return the seared beef and juices to the Dutch oven; pour in 2 cups beef broth and 1 cup dry red wine, scraping the pot bottom to release browned bits; add 2 bay leaves and 1 tsp dried thyme.
6. Step 6: Bring to a gentle simmer, cover, and reduce heat to low; simmer for 2 hours, stirring occasionally, until beef is fork-tender.
7. Step 7: Add the 2 diced potatoes and continue simmering uncovered for 30 minutes until potatoes are tender.
8. Step 8: Remove bay leaves, stir in 1/4 cup chopped fresh parsley, and adjust seasoning with salt and pepper.