Layered Branch Mine Beef Stew with Root Vegetables

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-04 · Updated 2026-07-04

A hearty beef stew inspired by the depth and layers of Minecraft mining, featuring tender beef and earthy root vegetables simmered to perfection. This american-inspired beef ready in about 140 minutes pairs beef chuck, cut into 1-inch cubes, medium parsnips, peeled and diced, large yellow onion, diced 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

• 1.5 lbs beef chuck, cut into 1-inch cubes
• 3 medium carrots, peeled and sliced into 1/2-inch rounds
• 2 medium parsnips, peeled and diced
• 1 large yellow onion, diced
• 2 celery stalks, chopped
• 4 garlic cloves, minced
• 4 cups beef broth
• 1 cup red wine
• 2 tbsp tomato paste
• 3 tbsp olive oil
• 3 fresh thyme sprigs
• 2 bay leaves
• 1.5 tsp salt
• 1 tsp ground black pepper
• 2 tbsp all-purpose flour

Instructions

1. Step 1: Toss 1.5 lbs beef chuck cubes with 2 tbsp all-purpose flour, 1 tsp salt, and 1/2 tsp ground black pepper until evenly coated.
2. Step 2: Heat 3 tbsp olive oil in a large heavy-bottom pot over medium-high heat. Add the beef cubes in batches, searing for 3-4 minutes per side until deeply browned; transfer to a plate.
3. Step 3: Reduce heat to medium, add 1 large diced yellow onion, 2 chopped celery stalks, 4 minced garlic cloves, and sauté for 5 minutes until softened and fragrant.
4. Step 4: Stir in 2 tbsp tomato paste and cook for 2 minutes until it darkens slightly and coats the vegetables.
5. Step 5: Pour in 1 cup red wine, scraping the bottom to deglaze the pot; simmer for 5 minutes until reduced by half.
6. Step 6: Return browned beef to the pot and pour in 4 cups beef broth. Add 3 sprigs fresh thyme, 2 bay leaves, 1 tsp salt, and 1/2 tsp black pepper.
7. Step 7: Bring to a boil, then lower heat to a gentle simmer, cover, and cook for 1.5 hours until the beef is tender.
8. Step 8: Add 3 sliced carrots and 2 diced parsnips, simmer uncovered for another 30 minutes until vegetables are tender and stew thickens slightly.
9. Step 9: Remove thyme sprigs and bay leaves, adjust seasoning with salt and pepper as needed, and serve hot.