Northern-Style Beef Stew with Root Vegetables and Juniper Berries

By AislePrompt Editorial · Published 2026-06-12 · Updated 2026-06-12

A comforting slow-cooked beef stew featuring earthy root vegetables and fragrant juniper berries, inspired by northern climates. This European-inspired beef recipe, ready in about 175 minutes, pairs Beef chuck, cubed, 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, 1-inch pieces Beef chuck, cubed
• 1 1/2 tsp Salt
• 1 tsp Black pepper
• 1/4 cup All-purpose flour
• 2 tbsp Olive oil
• 1 large, diced Yellow onion
• 3 medium, sliced into 1/2-inch rounds Carrots
• 2 medium, sliced into 1/2-inch rounds Parsnips
• 2, sliced Celery stalks
• 3, minced Garlic cloves
• 1 tbsp, crushed Juniper berries
• 4 cups Beef broth
• 1 cup Red wine
• 2 Bay leaves
• 2 tsp, chopped Fresh thyme

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Instructions

1. Step 1: Season 2 lbs cubed beef chuck with 1 1/2 tsp salt and 1 tsp black pepper, then toss with 1/4 cup all-purpose flour until evenly coated.
2. Step 2: Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Sear the beef in batches for 3-4 minutes per side until deeply browned. Remove and set aside.
3. Step 3: In the same pot, add 1 large diced yellow onion, 3 sliced carrots, 2 sliced parsnips, and 2 sliced celery stalks. Sauté for 5 minutes until softened.
4. Step 4: Stir in 3 minced garlic cloves and 1 tbsp crushed juniper berries, cooking for 1 minute until fragrant.
5. Step 5: Return the beef to the pot, pour in 4 cups beef broth and 1 cup red wine, then add 2 bay leaves and 2 tsp chopped fresh thyme.
6. Step 6: Bring to a simmer, cover, and reduce heat to low. Cook gently for 2 to 2.5 hours until beef is tender and stew thickens, stirring occasionally.
7. Step 7: Remove bay leaves before serving the stew hot with crusty bread.