Quebec Beef and Root Vegetable Stew

By AislePrompt Editorial · Published 2026-03-27 · Updated 2026-03-27

A slow-cooked stew featuring tender beef, seasonal root vegetables, and aromatic herbs, perfect for cold days. This French-Canadian-inspired beef recipe, ready in about 105 minutes, pairs beef chuck, carrots, potatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 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 beef chuck
• 2 large, peeled and sliced carrots
• 2 medium, peeled and cubed potatoes
• 2 large, diced onions
• 3 cloves, minced garlic
• 2 tbsp tomato paste
• 4 cups beef broth
• 1 tsp dried thyme
• 2 bay leaves
• 2 tbsp olive oil

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

Instructions

1. Step 1: Heat 1 tbsp olive oil in a large Dutch oven over medium-high heat. Add beef cubes and cook 5-7 minutes until browned on all sides. Remove and set aside.
2. Step 2: Add 1 tbsp olive oil, onions, and garlic to the pot. Sauté 5 minutes until onions are translucent. Stir in tomato paste and cook 2 minutes.
3. Step 3: Return beef to the pot. Add carrots, potatoes, broth, thyme, and bay leaves. Bring to a boil. Reduce heat, cover, and simmer 1.5 hours until beef is tender.
4. Step 4: Adjust seasoning with salt and pepper. Serve with crusty bread or boiled potatoes.