Slow-Cooked Beef and Beetroot Stew with Native Pepperberry

By AislePrompt Editorial · Published 2026-06-27 · Updated 2026-06-27

Hearty Australian beef stew enriched with earthy beetroot and a subtle kick of native pepperberry for depth and warmth. This Australian-inspired beef recipe, ready in about 200 minutes, pairs beef chuck, olive oil, 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

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. 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.
2. 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.
3. Step 3: Stir in 2 sliced carrots and 2 diced beetroot, cooking for another 3 minutes.
4. 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.
5. Step 5: Pour in 3 cups beef stock and 1 cup red wine, scraping the bottom of the pot to loosen browned bits.
6. 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.
7. Step 7: Adjust seasoning to taste, garnish with 2 tbsp chopped fresh parsley, and serve hot with crusty bread or mashed potatoes.