Spiced Northern-Style Beef Stew with Root Vegetables

By AislePrompt Editorial · Published 2026-06-11 · Updated 2026-06-11

A comforting beef stew inspired by northern flavors, slow-cooked with aromatic spices and hearty root vegetables for a rich, warming dish. This American-inspired beef recipe, ready in about 180 minutes, pairs beef chuck, cut into 1-inch cubes, celery stalks, chopped, yellow onion, diced 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
• 2 cups carrots, peeled and chopped into 1-inch pieces
• 1 cup celery stalks, chopped
• 1 large yellow onion, diced
• 3 garlic cloves, minced
• 4 cups beef broth
• 2 tbsp tomato paste
• 3 tbsp olive oil
• 2 bay leaves
• 1/2 tsp ground allspice
• 1 tsp dried thyme
• 1 1/2 tsp salt
• 1 tsp black pepper
• 3 tbsp flour
• 1 cup red wine (optional)

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Instructions

1. Step 1: Heat 3 tbsp olive oil in a large heavy pot over medium-high heat. Toss 2 lbs cubed beef chuck in 3 tbsp flour seasoned with 1 tsp salt and 1/2 tsp black pepper. Brown beef in batches, about 4 minutes per batch, until deep golden on all sides. Set browned beef aside.
2. Step 2: Add 1 large diced yellow onion, 3 minced garlic cloves, 2 cups chopped carrots, and 1 cup chopped celery to the pot. Sauté for 5-7 minutes until vegetables soften and onions turn translucent.
3. Step 3: Stir in 2 tbsp tomato paste, 1/2 tsp ground allspice, 1 tsp dried thyme, 1 1/2 tsp salt, and 1 tsp black pepper, cooking for 2 minutes until fragrant.
4. Step 4: Deglaze the pot with 1 cup red wine (if using), scraping browned bits off the bottom. Let wine reduce by half, about 3 minutes.
5. Step 5: Return browned beef to the pot and add 4 cups beef broth along with 2 bay leaves. Bring to a simmer, then cover and reduce heat to low. Cook gently for 2 to 2.5 hours until beef is tender and stew has thickened.
6. Step 6: Remove bay leaves, adjust seasoning with salt and pepper if needed, and serve hot with crusty bread or mashed potatoes.