Simmered Euro-Spiced Beef Stew with Root Vegetables

By AislePrompt Editorial · Published 2026-06-07 · Updated 2026-06-07

Hearty beef stew slow-simmered with earthy root vegetables and a subtle blend of warm Euro-inspired spices for a comforting meal. This European-inspired beef recipe, ready in about 150 minutes, pairs beef chuck, cut into 1-inch cubes, salt, black pepper 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

• 1.5 lbs beef chuck, cut into 1-inch cubes
• 1.5 tsp salt
• 1 tsp black pepper
• 1/4 cup all-purpose flour
• 3 tbsp olive oil
• 1 large, chopped yellow onion
• 3 medium, peeled and sliced carrots
• 2 medium, peeled and chopped parsnips
• 3 cloves minced garlic
• 4 cups beef broth
• 2 tbsp tomato paste
• 1 tsp dried thyme
• 1 bay leaf
• 1/2 cup red wine
• 2 tbsp chopped for garnish fresh parsley

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Instructions

1. Step 1: Season 1.5 lbs beef chuck cubes with 1.5 tsp salt and 1 tsp black pepper, then toss with 1/4 cup all-purpose flour to coat evenly.
2. Step 2: Heat 3 tbsp olive oil in a large heavy pot over medium-high heat until shimmering. Add the beef cubes in batches, searing for 3-4 minutes per side until deeply browned. Remove beef and set aside.
3. Step 3: In the same pot, add 1 large chopped yellow onion, 3 sliced carrots, and 2 chopped parsnips. Sauté for 5 minutes until softened and starting to brown.
4. Step 4: Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
5. Step 5: Pour in 1/2 cup red wine, scraping the browned bits from the bottom of the pot, and simmer for 3 minutes until reduced by half.
6. Step 6: Return the browned beef to the pot, add 4 cups beef broth, 2 tbsp tomato paste, 1 tsp dried thyme, and 1 bay leaf. Bring to a boil, then reduce heat to low, cover, and simmer gently for 2 hours until beef is tender.
7. Step 7: Remove bay leaf, adjust seasoning with salt and pepper if needed, and garnish with 2 tbsp chopped fresh parsley before serving.