Old-World Beef Stew with Root Vegetables
A hearty, slow-cooked stew featuring tender beef, root vegetables, and red wine, inspired by traditional European cooking methods. This french-inspired soups ready in about 140 minutes pairs cubed (1 1/2-inch pieces) beef chuck, medium, peeled and sliced carrots, stalks, sliced celery for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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 cubed (1 1/2-inch pieces) beef chuck
- 4 medium, peeled and sliced carrots
- 3 stalks, sliced celery
- 1 large, diced onion
- 3 cloves, minced garlic
- 2 tbsp tomato paste
- 1 cup red wine
- 4 cups beef broth
- 1 tbsp fresh, chopped thyme
- 1 bay leaf
Instructions
- Step 1: Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Add beef and sear in batches until browned on all sides (about 5 minutes total). Remove and set aside.
- Step 2: Add carrots, celery, and onion to the pot. Sauté for 5 minutes until softened. Stir in garlic and tomato paste; cook for 2 minutes until fragrant.
- Step 3: Return beef to the pot. Pour in red wine and broth, ensuring liquid covers all ingredients. Add thyme, bay leaf, and 1 tsp salt. Bring to a boil, then reduce heat to low.
- Step 4: Cover and simmer for 1.5-2 hours until beef is fork-tender. Stir in 1/2 cup frozen peas during last 10 minutes of cooking. Season with additional salt and pepper before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Old-World Beef Stew with Root Vegetables take to make?
Total time is about 140 minutes (20 min prep + 120 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 Old-World 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 stalks, sliced celery from drying out.
Can I substitute ingredients in Old-World 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 Old-World 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 Old-World Beef Stew with Root Vegetables?
French soups 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.
What others are saying
- ★★★★★
Made with what I had on hand and it still came out great.
- ★★★★★
Brought this to a potluck and it was the first dish to disappear.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
