Root Vegetable and Beef Stew with Smoked Paprika

By AislePrompt Editorial · Published 2026-04-09 · Updated 2026-04-09

A deeply savory stew featuring tender beef and seasonal root vegetables slow-simmered with smoked paprika for earthy depth. This Polish-inspired beef recipe, ready in about 125 minutes, pairs beef chuck, olive oil, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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

• 1.5 lbs, cut into 1-inch cubes beef chuck
• 2 tbsp olive oil
• 1 large, diced yellow onion
• 2, peeled and sliced into 1/4-inch rounds carrots
• 2, peeled and sliced into 1/4-inch rounds parsnips
• 2 medium, peeled and cut into 1-inch cubes potatoes
• 1 cup beef broth
• 1/2 cup red wine
• 1 tsp smoked paprika
• 1 bay leaf
• 2 sprigs fresh thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp all-purpose flour

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. Season beef cubes with 1/4 tsp salt and 1/8 tsp black pepper, then sear in batches until browned on all sides, about 5 minutes per batch; transfer to a plate.
2. Step 2: Add remaining 1 tbsp olive oil to the pot, then add diced onion and sauté for 3 minutes until softened. Add carrots, parsnips, and potatoes, and cook for 2 minutes.
3. Step 3: Pour in red wine and scrape the bottom of the pot to release browned bits; simmer for 2 minutes until reduced by half. Add beef broth, smoked paprika, bay leaf, thyme, and seared beef with accumulated juices. Bring to a simmer.
4. Step 4: Cover and reduce heat to low; simmer for 1.5 hours until beef is tender and vegetables are cooked through.
5. Step 5: Remove bay leaf and thyme. Mix flour with 2 tbsp cold water to form a slurry, then stir into stew. Cook for 5 minutes until sauce thickens to coat the back of a spoon.