Simmered Chicory and Beef Stew with Bitter Herb Broth
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 ready in about 140 minutes pairs cut into 1-inch cubes beef chuck, chopped chicory, large, diced 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.
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
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
Frequently asked questions
How long does Simmered Chicory and Beef Stew with Bitter Herb Broth take to make?
Total time is about 140 minutes (20 min prep + 120 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 Simmered Chicory and Beef Stew with Bitter Herb Broth?
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 chopped chicory from drying out.
Can I substitute ingredients in Simmered Chicory and Beef Stew with Bitter Herb Broth?
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 Simmered Chicory and Beef Stew with Bitter Herb Broth for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Simmered Chicory and Beef Stew with Bitter Herb Broth?
French 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.
