Northern Spice-Infused Braised Beef Stew

By AislePrompt Editorial · Published 2026-05-11 · Updated 2026-05-11

A rich and hearty beef stew simmered with warming northern spices and root vegetables for a robust flavor and tender texture. This French-inspired beef recipe, ready in about 140 minutes, pairs beef chuck, olive oil, yellow onion 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, cut into 1.5-inch cubes beef chuck
• 2 tbsp olive oil
• 1 large, diced yellow onion
• 3 medium, sliced into 1/2-inch rounds carrots
• 2, sliced celery stalks
• 4 minced garlic cloves
• 4 cups beef broth
• 2 tbsp tomato paste
• 1 tsp dried thyme
• 2 bay leaves
• 1.5 tsp salt
• 1 tsp black pepper
• 1 cup red wine
• 1/4 cup all-purpose flour

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

Instructions

1. Step 1: Toss 2 lbs beef chuck cubes in 1/4 cup all-purpose flour seasoned with 1 tsp salt and 1/2 tsp pepper, shaking off excess flour.
2. Step 2: Heat 2 tbsp olive oil in a heavy-bottomed pot over medium-high heat. Brown the beef in batches for 3-4 minutes per side until deeply caramelized, then remove and set aside.
3. Step 3: Reduce heat to medium, add 1 large diced yellow onion, 3 sliced carrots, and 2 sliced celery stalks to the pot. Cook, stirring occasionally, for 5 minutes until softened.
4. Step 4: Stir in 4 minced garlic cloves and 2 tbsp tomato paste, cooking for 1 minute until fragrant.
5. Step 5: Pour in 1 cup red wine, scraping up browned bits, and simmer for 3 minutes to reduce slightly.
6. Step 6: Return beef to the pot and add 4 cups beef broth, 1 tsp dried thyme, 2 bay leaves, 1/2 tsp salt, and 1/2 tsp pepper. Bring to a gentle boil, then reduce heat to low.
7. Step 7: Cover and simmer for 2 hours, stirring occasionally, until beef is fork-tender and the stew has thickened. Adjust seasoning with remaining salt and pepper before serving.