Northern-Style Beef Stew with Root Vegetables and Juniper

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-26 · Updated 2026-06-26

A rustic beef stew simmered slowly with hearty root vegetables and aromatic juniper berries evoking northern forests and cold weather comfort. This french-inspired beef ready in about 170 minutes pairs beef chuck, cut into 1-inch cubes, salt, black pepper 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
• 2 tsp salt
• 1 tsp black pepper
• 1/4 cup all-purpose flour
• 3 tbsp olive oil
• 1 large, diced yellow onion
• 3 medium, peeled and cut into 1-inch pieces carrots
• 2 medium, peeled and cut into 1-inch pieces parsnips
• 2, sliced celery stalks
• 4, minced garlic cloves
• 8, crushed juniper berries
• 4 cups beef broth
• 1 cup red wine
• 3 fresh thyme sprigs
• 1 bay leaf
• 2 tbsp, chopped for garnish fresh parsley

Instructions

1. Step 1: Season 2 lbs beef chuck cubes with 2 tsp salt and 1 tsp black pepper. Toss with 1/4 cup all-purpose flour until evenly coated.
2. Step 2: Heat 3 tbsp olive oil in a large heavy pot over medium-high heat until shimmering. Add beef cubes and brown on all sides, about 5-7 minutes, working in batches if necessary. Remove browned beef and set aside.
3. Step 3: Reduce heat to medium and add 1 large diced yellow onion, 3 peeled and chopped carrots, 2 peeled and chopped parsnips, and 2 sliced celery stalks to the pot. Cook, stirring occasionally, for 6-7 minutes until softened.
4. Step 4: Stir in 4 minced garlic cloves and 8 crushed juniper berries, cooking for 1 minute until fragrant.
5. Step 5: Return beef to the pot and pour in 4 cups beef broth and 1 cup red wine. Add 3 fresh thyme sprigs and 1 bay leaf.
6. Step 6: Bring to a simmer, then reduce heat to low, cover, and cook gently for 2 to 2.5 hours until beef is tender and the sauce thickens.
7. Step 7: Discard thyme sprigs and bay leaf. Adjust seasoning with salt and pepper. Garnish with 2 tbsp chopped fresh parsley before serving.