Slow-Cooked Beef Stew with Alpha Arbutin-Infused Berry Reduction

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-08-06 · Updated 2026-08-06

A hearty beef stew slow-cooked to tender perfection, enhanced with a rich berry reduction infused with alpha arbutin for subtle antioxidant notes and a deep, glossy finish. This french-inspired beef ready in about 190 minutes pairs beef chuck, cut into 1-inch cubes, carrots, celery stalks for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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-inch cubes
• 3 medium, peeled and sliced into 1/2-inch rounds carrots
• 2, sliced celery stalks
• 1 large, diced yellow onion
• 4 cloves, minced garlic cloves
• 4 cups beef broth
• 1 cup red wine
• 2 tbsp tomato paste
• 3 tbsp olive oil
• 2 tsp chopped fresh thyme
• 2 leaves bay leaves
• 3 tbsp bearberry extract
• 1/2 tsp alpha arbutin powder
• 1 1/2 tsp salt
• 1 tsp black pepper

Instructions

1. Step 1: Heat 3 tbsp olive oil in a large Dutch oven over medium-high heat. Add 2 lbs beef chuck cubes seasoned with 1 1/2 tsp salt and 1 tsp black pepper. Brown the beef in batches for 6-7 minutes until deeply caramelized on all sides. Remove beef and set aside.
2. Step 2: In the same pot, add 1 large diced yellow onion, 4 minced garlic cloves, 3 sliced carrots, and 2 sliced celery stalks. Sauté for 5 minutes until vegetables soften and become fragrant.
3. Step 3: Stir in 2 tbsp tomato paste and cook for 2 minutes to deepen flavor.
4. Step 4: Pour in 1 cup red wine, scraping up browned bits from the bottom. Simmer for 5 minutes until the wine reduces slightly.
5. Step 5: Return browned beef to the pot and add 4 cups beef broth, 2 tsp chopped fresh thyme, and 2 bay leaves. Bring to a simmer, then cover and reduce heat to low. Cook for 2 1/2 hours until beef is tender.
6. Step 6: In a small saucepan, combine 3 tbsp bearberry extract and 1/2 tsp alpha arbutin powder. Gently heat over low heat for 3 minutes until warm and slightly thickened.
7. Step 7: Stir the berry reduction into the stew, adjust seasoning with salt and pepper if needed, and simmer uncovered for 10 more minutes to meld flavors and thicken the sauce.
8. Step 8: Serve hot with crusty bread or mashed potatoes.