Simmered Chicory and Beef Stew with Bitter Herb Broth

By AislePrompt Editorial · Published 2026-06-13 · Updated 2026-06-13

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A hearty stew where tender beef chunks simmer slowly with chicory and bitter herbs, resulting in a rich, slightly astringent broth balanced by deep umami flavors. This French-inspired beef recipe, ready in about 140 minutes, pairs beef chuck, chicory, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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.

Prep: 20 min Cook: 120 min Serves 4 French cuisine 350 cal/serving

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Ingredients

1 lb, cut into 1-inch cubes beef chuck
2 cups chopped chicory
1 large, diced yellow onion
4, smashed garlic cloves
4 cups beef broth
2 bay leaves
1 tbsp chopped fresh thyme
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1/2 cup red wine

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Instructions

Step 1: Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Add 1 lb beef chuck cubes and sear for 5-7 minutes until browned on all sides. Remove beef and set aside.
Step 2: Add 1 large diced yellow onion and 4 smashed garlic cloves to the pot, sauté over medium heat for 4-5 minutes until softened and fragrant.
Step 3: Pour in 1/2 cup red wine to deglaze the pot, scraping up brown bits from the bottom. Let it reduce by half, about 3 minutes.
Step 4: Return beef to the pot along with 4 cups beef broth, 2 cups chopped chicory, 2 bay leaves, 1 tbsp chopped fresh thyme, 1 tsp salt, and 1/2 tsp black pepper. Bring to a simmer, cover, and cook on low heat for 1.5 to 2 hours until beef is tender and broth is infused with bitter herb notes.