Rustic Reindeer Stew with Root Vegetables

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-27 · Updated 2026-07-27

Hearty slow-cooked beef stew with carrots, potatoes, and parsnips. This European-inspired beef recipe, ready in about 180 minutes, pairs beef chuck, cut into 1-inch cubes, all-purpose flour, kosher 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 1/2 tsp kosher salt
• 1 tsp black pepper
• 3 tbsp olive oil
• 1 large yellow onion, diced
• 3 carrots, peeled and cut into 1-inch pieces
• 2 parsnips, peeled and cut into 1-inch pieces
• 3 russet potatoes, peeled and cut into 1-inch cubes
• 4 garlic cloves, minced
• 4 cups beef broth
• 1 cup red wine
• 2 tbsp tomato paste
• 3 fresh thyme sprigs
• 1 bay leaf
• 2 tbsp fresh parsley, chopped

Instructions

1. Step 1: Pat dry 2 lbs beef chuck cubes and toss with 1/4 cup all-purpose flour, 1 1/2 tsp kosher salt, and 1 tsp black pepper until evenly coated.
2. Step 2: Heat 3 tbsp olive oil in a large heavy-bottom pot over medium-high heat until shimmering.
3. Step 3: Brown the beef in batches for 3-4 minutes per side until deeply caramelized; transfer to a plate.
4. Step 4: Reduce heat to medium and add 1 large diced yellow onion, cooking for 5 minutes until softened and translucent.
5. Step 5: Stir in 4 minced garlic cloves and cook for 1 minute until fragrant.
6. Step 6: Add 2 tbsp tomato paste and cook, stirring, for 2 minutes to deepen flavor.
7. Step 7: Pour in 1 cup red wine to deglaze the pot, scraping up browned bits, and simmer for 3 minutes until reduced by half.
8. Step 8: Return beef to the pot along with 4 cups beef broth, 3 peeled and chopped carrots, 2 peeled and chopped parsnips, and 3 peeled and cubed russet potatoes.
9. Step 9: Add 3 fresh thyme sprigs and 1 bay leaf, bring to a simmer, then cover and reduce heat to low.
10. Step 10: Cook gently for 2 to 2 1/2 hours until beef is tender and vegetables are soft.
11. Step 11: Remove thyme sprigs and bay leaf, stir in 2 tbsp chopped fresh parsley, and season to taste before serving warm.