Hearty Beef Stew with Root Vegetables

By AislePrompt Editorial · Published 2026-08-08 · Updated 2026-08-08

This American-inspired beef recipe, ready in about 150 minutes, pairs beef chuck, cut into 1-inch cubes, salt, black pepper 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, cut into 1-inch cubes
• 1 1/2 tsp salt
• 1 tsp black pepper
• 3 tbsp olive oil
• 1 large (1 cup) yellow onion, diced
• 4 garlic cloves, minced
• 3 medium (1 1/2 cups) carrots, peeled and chopped
• 2 medium (1 cup) parsnips, peeled and chopped
• 2 (1/2 cup) celery stalks, chopped
• 4 cups beef broth
• 2 tbsp tomato paste
• 1 cup red wine
• 3 fresh thyme sprigs
• 2 bay leaves

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

Instructions

1. Step 1: Season 2 lbs beef chuck cubes with 1 1/2 tsp salt and 1 tsp black pepper evenly.
2. Step 2: Heat 3 tbsp olive oil in a large Dutch oven over medium-high heat. Add the beef cubes in batches and sear until browned on all sides, about 3-4 minutes per batch. Remove beef and set aside.
3. Step 3: In the same pot, add 1 large diced yellow onion and sauté for 5 minutes until softened and translucent.
4. Step 4: Add 4 minced garlic cloves and cook for 1 minute until fragrant.
5. Step 5: Stir in 3 chopped carrots, 2 chopped parsnips, and 2 chopped celery stalks, cooking for 5 minutes until vegetables begin to soften.
6. Step 6: Mix in 2 tbsp tomato paste and cook for 2 minutes until it deepens in color.
7. Step 7: Pour in 1 cup red wine and scrape the bottom of the pot, simmering for 3 minutes to reduce slightly.
8. Step 8: Return the beef to the pot and add 4 cups beef broth, 3 fresh thyme sprigs, and 2 bay leaves.
9. Step 9: Bring stew to a simmer, cover, and reduce heat to low. Cook gently for 2 hours until beef is tender and vegetables are cooked through.
10. Step 10: Remove thyme sprigs and bay leaves before serving hot with crusty bread.