Iron Golem-Inspired Rustic Beef Stew with Root Vegetables

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-10 · Updated 2026-07-10

A hearty slow-cooked beef stew with tender meat chunks and earthy root vegetables, inspired by the strength and resilience of iron golems. This beef ready in about 210 minutes pairs beef chuck, cut into 1-inch cubes, medium carrots, peeled and sliced, medium parsnips, peeled and sliced 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
• 3 medium carrots, peeled and sliced
• 2 medium parsnips, peeled and sliced
• 1 large yellow onion, diced
• 2 stalks celery stalks, sliced
• 4 cloves garlic cloves, minced
• 2 tbsp tomato paste
• 4 cups beef broth
• 1 cup red wine
• 3 tbsp olive oil
• 1 tsp dried thyme
• 2 leaves bay leaves
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1/4 cup all-purpose flour

Instructions

1. Step 1: Pat dry 2 lbs beef chuck cubes and toss with 1/4 cup all-purpose flour, 1 tsp salt, and 1/2 tsp black pepper to coat evenly.
2. Step 2: Heat 3 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Brown the beef in batches for 4-5 minutes per batch until a deep golden crust forms, then transfer to a plate.
3. Step 3: Lower heat to medium and add 1 large diced yellow onion, 2 sliced celery stalks, and 4 minced garlic cloves. Sauté for 5 minutes until vegetables soften and become fragrant.
4. Step 4: Stir in 2 tbsp tomato paste and cook for 2 minutes until it darkens slightly.
5. Step 5: Pour in 1 cup red wine to deglaze the pot, scraping up browned bits, and simmer for 5 minutes to reduce slightly.
6. Step 6: Return beef to the pot along with 4 cups beef broth, 3 sliced carrots, 2 sliced parsnips, 1 tsp dried thyme, 2 bay leaves, remaining 1 tsp salt, and 1/2 tsp black pepper. Bring to a simmer.
7. Step 7: Cover and cook on low heat for 2.5 to 3 hours, stirring occasionally, until beef is fork-tender and the sauce thickens.
8. Step 8: Remove bay leaves, adjust seasoning if needed, and serve hot.