One-Pot Moscow-Inspired Beef and Root Vegetable Stew

By AislePrompt Editorial · Published 2026-07-09 · Updated 2026-07-09

A hearty beef stew with tender root vegetables and a rich broth, inspired by the robust flavors of Russian home cooking. This Russian-inspired beef recipe, ready in about 110 minutes, pairs beef chuck, cut into 1-inch cubes, carrots, peeled and chopped, potatoes, peeled and diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, 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 lb beef chuck, cut into 1-inch cubes
• 2 medium carrots, peeled and chopped
• 3 medium potatoes, peeled and diced
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 4 cups beef broth
• 2 bay leaves
• 2 tbsp vegetable oil
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp fresh dill, chopped

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

Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a large pot over medium-high heat. Add 1 lb beef chuck cubes and brown them on all sides for about 5-6 minutes until a deep crust forms.
2. Step 2: Add 1 large finely chopped onion and 3 minced garlic cloves to the pot. Sauté with the beef for 3-4 minutes until the onion is translucent and fragrant.
3. Step 3: Pour in 4 cups beef broth, add 2 bay leaves, 1 tsp salt, and 1/2 tsp black pepper. Bring to a boil, then reduce heat to low and simmer covered for 1 hour until beef is tender.
4. Step 4: Add 2 medium peeled and chopped carrots and 3 medium peeled and diced potatoes to the pot. Continue simmering uncovered for another 30 minutes until vegetables are soft and the broth slightly thickens.
5. Step 5: Remove bay leaves, stir in 2 tbsp chopped fresh dill, and adjust seasoning if needed. Serve hot with rustic bread.