Simmered Demon King Beef Stew with Root Vegetables

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-23 · Updated 2026-06-23

A hearty, slow-simmered beef stew inspired by the mythical Demon King, featuring tender chunks of beef and earthy root vegetables in a rich broth. This american-inspired beef ready in about 150 minutes pairs beef chuck, cut into 1.5-inch cubes, large yellow onion, diced, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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

• 1.5 lbs beef chuck, cut into 1.5-inch cubes
• 2 medium carrots, peeled and cut into 1-inch pieces
• 1 medium parsnip, peeled and cut into 1-inch pieces
• 1 large yellow onion, diced
• 3 cloves garlic cloves, minced
• 4 cups beef broth
• 2 tbsp tomato paste
• 1 cup red wine
• 2 tbsp olive oil
• 3 sprigs fresh thyme sprigs
• 2 leaves bay leaves
• 1.5 tsp salt
• 1 tsp black pepper, freshly ground

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large heavy-bottom pot over medium-high heat. Add 1.5 lbs beef chuck cubes and brown on all sides for about 5-7 minutes until a deep crust forms; transfer beef to a plate.
2. Step 2: In the same pot, add 1 large diced yellow onion and sauté for 4 minutes until translucent. Stir in 3 minced garlic cloves and cook for 30 seconds until fragrant.
3. Step 3: Add 2 tbsp tomato paste and cook, stirring, for 2 minutes until it darkens slightly and coats the vegetables.
4. Step 4: Pour in 1 cup red wine and scrape the browned bits from the bottom of the pot. Let simmer for 3 minutes until the wine reduces by half.
5. Step 5: Return the beef to the pot along with 4 cups beef broth, 2 peeled and chopped carrots, 1 peeled parsnip cut into chunks, 3 sprigs fresh thyme, 2 bay leaves, 1.5 tsp salt, and 1 tsp freshly ground black pepper.
6. Step 6: Bring to a simmer, then reduce heat to low, cover, and cook for 2 hours until the beef is fork-tender and vegetables are soft.
7. Step 7: Remove thyme sprigs and bay leaves. Adjust seasoning with additional salt and pepper if necessary. Serve hot with crusty bread.