Slow-Braised Modest Mouse Beef with Root Vegetables

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-31 · Updated 2026-07-31

A comforting slow-braised beef stew inspired by the long journey theme, featuring tender beef chunks simmered with earthy root vegetables and aromatic herbs for a rich, soulful flavor. This American-inspired beef recipe, ready in about 190 minutes, pairs beef chuck, cut into 1.5-inch cubes, 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 480 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 1.5-inch cubes
• 3 medium carrots, peeled and cut into 1-inch pieces
• 2 medium parsnips, peeled and cut into 1-inch pieces
• 1 large yellow onion, diced
• 4 cloves garlic cloves, minced
• 2 tbsp tomato paste
• 4 cups beef broth
• 1 cup dry red wine
• 3 tbsp olive oil
• 4 sprigs fresh thyme sprigs
• 2 leaves bay leaves
• 1.5 tsp salt
• 1 tsp black pepper, freshly ground
• 1/4 cup all-purpose flour

Instructions

1. Step 1: Pat 2 lbs beef chuck dry and season with 1.5 tsp salt and 1 tsp freshly ground black pepper. Toss the beef cubes in 1/4 cup all-purpose flour until evenly coated.
2. Step 2: Heat 3 tbsp olive oil in a large Dutch oven over medium-high heat. Add the beef cubes in batches, searing each side for 3-4 minutes until deeply browned and crusty, then transfer to a plate.
3. Step 3: Reduce heat to medium and add 1 large diced yellow onion to the pot. Sauté for 5 minutes until softened and translucent, stirring occasionally.
4. Step 4: Add 4 minced garlic cloves and 2 tbsp tomato paste to the onions, cooking for 1 minute until fragrant and the tomato paste darkens slightly.
5. Step 5: Pour in 1 cup dry red wine to deglaze the pot, scraping up browned bits from the bottom with a wooden spoon. Let the wine reduce by half over 4-5 minutes.
6. Step 6: Return the seared beef to the pot along with 4 cups beef broth, 4 sprigs fresh thyme, and 2 bay leaves. Bring to a simmer, then cover and reduce heat to low. Let it braise gently for 2 hours until the beef is fork-tender.
7. Step 7: After 2 hours, add 3 medium peeled and cut carrots and 2 medium peeled and cut parsnips to the pot. Stir well, cover, and continue simmering for another 45 minutes until vegetables are tender and flavors meld.
8. Step 8: Remove the thyme sprigs and bay leaves, taste and adjust salt if needed. Serve the stew hot with crusty bread or creamy mashed potatoes for a hearty meal.