Herb-Roasted Beef Stew
A rich, slow-cooked stew with deep flavors and tender beef, embodying the seriousness of a labor of love. This French recipe, ready in about 180 minutes, pairs beef chuck roast, carrots, onions for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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
- 2.5 lbs beef chuck roast
- 4 medium, peeled and diced carrots
- 3 large, diced onions
- 4 cloves, minced garlic
- 2 tbsp tomato paste
- 1 cup red wine
- 4 cups beef broth
- 1 tbsp, fresh or 1 tsp dried thyme
- 2 bay leaves
- 1 tsp salt
- 1/2 tsp black pepper
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Equipment for this recipe
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Instructions
- Step 1: Preheat oven to 325°F (160°C). Season beef roast with salt and pepper. Place in a Dutch oven, sear over medium-high heat for 5 minutes per side until browned. Add 2 tbsp olive oil if needed.
- Step 2: Add onions and garlic to the pan; sauté for 5 minutes until softened. Stir in tomato paste and cook for 2 minutes until fragrant.
- Step 3: Pour in red wine, scraping up browned bits. Add broth, thyme, bay leaves, and bring to a simmer. Cover and bake for 2.5 hours, stirring occasionally.
- Step 4: Stir in carrots and cook for 30 minutes until tender. Adjust seasoning and serve with crusty bread.
