Northern Spiced Beef Stew with Root Vegetables
Hearty beef stew infused with warming northern spices and slow-cooked root vegetables for a comforting meal. This american-inspired beef ready in about 120 minutes pairs beef chuck, cubed, large, cut into 1-inch pieces carrots, sliced celery stalks 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, cubed
- 3 large, cut into 1-inch pieces carrots
- 2, sliced celery stalks
- 1 large, diced onion
- 3, minced garlic cloves
- 4 cups beef broth
- 2 tbsp tomato paste
- 2 bay leaves
- 1/2 tsp ground allspice
- 1 tsp dried thyme
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp flour
Instructions
- Step 1: Heat 2 tablespoons olive oil in a large pot over medium-high heat. Toss 1.5 pounds beef chuck cubes in 2 tablespoons flour seasoned with 1 teaspoon salt and 1/2 teaspoon black pepper, then brown the beef in batches for 3-4 minutes per side until a deep crust forms. Remove and set aside.
- Step 2: In the same pot, add 1 diced large onion, 3 minced garlic cloves, 3 chopped carrots, and 2 sliced celery stalks. Sauté for 5 minutes until softened and fragrant.
- Step 3: Stir in 2 tablespoons tomato paste, 1/2 teaspoon ground allspice, 1 teaspoon dried thyme, and 2 bay leaves. Cook for 1 minute.
- Step 4: Return the beef to the pot and pour in 4 cups beef broth. Bring to a boil, then reduce to low heat, cover, and simmer for 1 hour 30 minutes until the beef is tender and the stew has thickened.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Northern Spiced Beef Stew with Root Vegetables take to make?
Total time is about 120 minutes (20 min prep + 100 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Northern Spiced Beef Stew with Root Vegetables?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep beef chuck, cubed from drying out.
Can I substitute ingredients in Northern Spiced Beef Stew with Root Vegetables?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Northern Spiced Beef Stew with Root Vegetables for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Northern Spiced Beef Stew with Root Vegetables?
American beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
