Russian Root Vegetable Beef Stew
A hearty stew simmered with tender beef and seasonal root vegetables in a rich broth, perfect for cold weather. This russian-inspired one pot ready in about 125 minutes pairs beef chuck, vegetable oil, large onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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 beef chuck
- 2 tbsp vegetable oil
- 1 large onion
- 2 carrots
- 2 parsnips
- 2 potatoes
- 3 cups beef broth
- 1/4 cup tomato paste
- 2 sprigs fresh thyme
- 2 bay leaves
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a large Dutch oven over medium-high heat. Add 1.5 lbs beef chuck cubes and brown on all sides for 8-10 minutes, then remove and set aside.
- Step 2: Add 1 large diced onion to the pot and cook for 3 minutes until softened. Add 2 diced carrots, 2 diced parsnips, and 2 diced potatoes, and cook for 5 minutes, stirring occasionally.
- Step 3: Return the browned beef to the pot. Add 3 cups beef broth, 1/4 cup tomato paste, 2 sprigs fresh thyme, and 2 bay leaves. Bring to a simmer, then cover and reduce heat to low.
- Step 4: Simmer for 1.5 to 2 hours until the beef is tender, stirring occasionally and adding a splash of water if needed.
- Step 5: Remove thyme sprigs and bay leaves. Season with salt and pepper to taste. Serve hot.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Russian Root Vegetable Beef Stew take to make?
Total time is about 125 minutes (25 min prep + 100 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 Russian Root Vegetable Beef 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 beef chuck from drying out.
Can I substitute ingredients in Russian Root Vegetable Beef 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 Russian Root Vegetable Beef 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 Russian Root Vegetable Beef Stew?
Russian one pot 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
- ★★★★★
My husband, who usually doesn't like stews, asked for seconds. So good!
- ★★★★★
This stew was a hit with my family! The root vegetables added such a lovely depth of flavor.
- ★★★★★
Loved how easy it was to make in one pot. Perfect for a cold winter night.
