Grandma's Hearty Beef Stew with Root Vegetables

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

A slow-simmered classic featuring tender beef, aromatic herbs, and deeply caramelized root vegetables, evoking the comforting simplicity of generations-old family meals. This american-inspired one pot ready in about 170 minutes pairs stew beef, olive oil, large, finely chopped yellow 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

• 1.5 lbs stew beef
• 2 tbsp olive oil
• 1 large, finely chopped yellow onion
• 2, peeled and sliced 1/4-inch thick carrots
• 2, sliced celery ribs
• 3, minced garlic cloves
• 2 tbsp all-purpose flour
• 1 cup beef broth
• 1/2 cup red wine
• 2 tbsp tomato paste
• 1 tsp dried thyme
• 2 bay leaves
• 1 lb, halved baby potatoes
• 1 cup frozen peas
• 2 tbsp, chopped fresh parsley

Instructions

1. Step 1: Pat beef dry with paper towels, then season with 1 tsp salt and 1/2 tsp black pepper. Heat 1 tbsp olive oil in a Dutch oven over medium-high heat; sear beef in batches for 3-4 minutes per side until deeply browned, transferring to a plate as done.
2. Step 2: Reduce heat to medium, add remaining 1 tbsp olive oil, then cook onion, carrots, and celery for 5 minutes until softened. Add minced garlic and cook 1 minute until fragrant.
3. Step 3: Sprinkle flour over vegetables, stirring constantly for 1 minute; add tomato paste and cook 1 minute more. Gradually pour in beef broth and red wine, scraping up browned bits.
4. Step 4: Return beef to pot with juices, add thyme, bay leaves, and remaining 1/2 tsp salt and 1/4 tsp pepper. Simmer covered for 1.5 hours on low heat.
5. Step 5: Add halved potatoes, cover, and cook 30 minutes until potatoes are tender. Stir in frozen peas and cook 5 minutes until heated through. Discard bay leaves, then adjust seasoning with salt and pepper. Sprinkle with fresh parsley before serving.