Quebec Beef and Root Vegetable Stew
A slow-cooked stew featuring tender beef, seasonal root vegetables, and aromatic herbs, perfect for cold days. This french-canadian-inspired beef ready in about 105 minutes pairs cubed beef chuck, large, peeled and sliced carrots, medium, peeled and cubed 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
Instructions
- 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.
- 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.
- 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.
- Step 4: Adjust seasoning with salt and pepper. Serve with crusty bread or boiled potatoes.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Quebec Beef and Root Vegetable Stew take to make?
Total time is about 105 minutes (15 min prep + 90 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 Quebec Beef and Root Vegetable Stew?
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 cubed beef chuck from drying out.
Can I substitute ingredients in Quebec Beef and Root Vegetable Stew?
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 Quebec Beef and Root Vegetable Stew 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 Quebec Beef and Root Vegetable Stew?
French-Canadian beef 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
- ★★★★★
Substituted chicken for tofu and it worked beautifully.
- ★★★★★
I've tried many beef recipes and this is hands down the best.
- ★★★★★
The step-by-step instructions were super clear. Turned out perfect on my first try.
