Slow-Cooked Beef and Beetroot Stew with Native Pepperberry
Hearty Australian beef stew enriched with earthy beetroot and a subtle kick of native pepperberry for depth and warmth. This australian-inspired beef ready in about 200 minutes pairs cut into 1.5-inch cubes beef chuck, olive oil, large, diced onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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, cut into 1.5-inch cubes beef chuck
- 2 tbsp olive oil
- 1 large, diced onion
- 2 medium, sliced carrots
- 2 medium, peeled and diced beetroot
- 3, minced garlic cloves
- 3 cups beef stock
- 1 cup red wine
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp, crushed native pepperberry
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp, chopped for garnish fresh parsley
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Add 1.5 lbs beef chuck cubes and brown on all sides for 8-10 minutes. Remove beef and set aside.
- Step 2: In the same pot, add 1 large diced onion and 3 minced garlic cloves, sauté for 4-5 minutes until softened and fragrant.
- Step 3: Stir in 2 sliced carrots and 2 diced beetroot, cooking for another 3 minutes.
- Step 4: Add 2 tbsp tomato paste, 1 tsp dried thyme, 1 tsp crushed native pepperberry, 1 tsp salt, and 1/2 tsp black pepper; cook for 1 minute to release aromas.
- Step 5: Pour in 3 cups beef stock and 1 cup red wine, scraping the bottom of the pot to loosen browned bits.
- Step 6: Return the browned beef to the pot, bring to a simmer, then cover and reduce heat to low. Cook gently for 2.5 to 3 hours until beef is tender and beetroot is soft.
- Step 7: Adjust seasoning to taste, garnish with 2 tbsp chopped fresh parsley, and serve hot with crusty bread or mashed potatoes.
Frequently asked questions
How long does Slow-Cooked Beef and Beetroot Stew with Native Pepperberry take to make?
Total time is about 200 minutes (20 min prep + 180 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 Slow-Cooked Beef and Beetroot Stew with Native Pepperberry?
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 olive oil from drying out.
Can I substitute ingredients in Slow-Cooked Beef and Beetroot Stew with Native Pepperberry?
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 Slow-Cooked Beef and Beetroot Stew with Native Pepperberry for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Slow-Cooked Beef and Beetroot Stew with Native Pepperberry?
Australian 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.
