Prot Paladin's Hearty Beef Stew

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-01 · Updated 2026-04-01

A robust, slow-cooked stew with tender beef and root vegetables, designed to nourish the toughest tank in Azeroth—perfect for post-battle recovery. This french-inspired one pot ready in about 180 minutes pairs tablespoons all-purpose flour, tablespoons olive oil, minced garlic 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

• 1.5 pounds, trimmed and cut into 1-inch cubes chuck roast
• 3 tablespoons all-purpose flour
• 2 tablespoons olive oil
• 1 large, white part only, sliced into 1/4-inch rounds leek
• 3, peeled and sliced into 1/2-inch rounds carrots
• 2 stalks, sliced into 1/2-inch pieces celery
• 3 cloves, minced garlic
• 1 cup red wine
• 2 cups beef broth
• 1 can (14.5 ounces, undrained) diced tomatoes
• 1 teaspoon dried rosemary
• 1 bay leaf
• 2 tablespoons, chopped fresh parsley

Instructions

1. Step 1: Pat beef dry, season with 2 tablespoons flour and 1/2 teaspoon salt; toss to coat evenly.
2. Step 2: Heat olive oil in a Dutch oven over medium-high heat until shimmering. Sear beef in batches for 3-4 minutes per side until deeply browned; transfer to a plate.
3. Step 3: Add sliced leeks to pot and cook for 3 minutes until softened, then stir in carrots, celery, and minced garlic; cook for 2 minutes until fragrant.
4. Step 4: Pour in red wine, scraping bottom to deglaze; simmer until liquid reduces by half (about 2 minutes).
5. Step 5: Return beef to pot, add beef broth, diced tomatoes, rosemary, and bay leaf; bring to a gentle simmer.
6. Step 6: Cover, reduce heat to low, and simmer for 2 hours 30 minutes until beef is fork-tender.
7. Step 7: Remove bay leaf, then stir in remaining 1 tablespoon flour mixed with 2 tablespoons cold water until sauce thickens and coats the back of a spoon.
8. Step 8: Stir in fresh parsley, adjust salt and pepper, and serve with crusty bread.