Rustic Beef and Root Vegetable Stew
Hearty beef stew simmered with a mix of root vegetables and herbs for a comforting, flavorful meal. This american-inspired beef ready in about 150 minutes pairs beef chuck, cut into 1-inch cubes, all-purpose flour, salt 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
- 2 lbs beef chuck, cut into 1-inch cubes
- 1/4 cup all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 3 tbsp olive oil
- 1 large, diced yellow onion
- 3 medium, peeled and cut into 1-inch pieces carrots
- 2 medium, peeled and cut into 1-inch pieces parsnips
- 2, chopped celery stalks
- 4, minced garlic cloves
- 4 cups beef broth
- 1 cup dry red wine
- 2 tbsp tomato paste
- 1 tsp, chopped fresh rosemary
- 1 tsp, chopped fresh thyme
- 1 bay leaf
- 2 tbsp chopped (for garnish) fresh parsley
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a bowl, toss 2 lbs beef chuck cubes with 1/4 cup all-purpose flour, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
- Step 2: Heat 3 tbsp olive oil in a large Dutch oven over medium-high heat until shimmering. Add the beef in batches, browning each side for 3-4 minutes until deep golden crust forms. Remove browned beef and set aside.
- Step 3: Add 1 large diced yellow onion, 3 medium chopped carrots, 2 medium chopped parsnips, and 2 chopped celery stalks to the pot. Sauté for 6-7 minutes until softened and fragrant.
- Step 4: Stir in 4 minced garlic cloves and cook 1 more minute until aromatic.
- Step 5: Return beef to the pot. Stir in 4 cups beef broth, 1 cup dry red wine, 2 tbsp tomato paste, 1 tsp chopped rosemary, 1 tsp chopped thyme, and 1 bay leaf. Bring to a simmer.
- Step 6: Cover and reduce heat to low. Simmer gently for 2 hours until beef is tender and sauce thickens, stirring occasionally.
- Step 7: Remove bay leaf, adjust seasoning with salt and pepper to taste. Garnish with 2 tbsp chopped fresh parsley before serving.
Frequently asked questions
How long does Rustic Beef and Root Vegetable Stew take to make?
Total time is about 150 minutes (20 min prep + 130 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 Rustic 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 all-purpose flour from drying out.
Can I substitute ingredients in Rustic 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 Rustic 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 Rustic Beef and Root Vegetable Stew?
American 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.
