Stoofvlees with Root Vegetables
A slow-simmered beef stew with carrots, parsnips, and a rich gravy, traditionally served with French fries or mashed potatoes. This belgian-inspired one pot ready in about 145 minutes pairs beef stew meat, all-purpose flour, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, 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
- 1.25 lbs beef stew meat
- 2 tbsp all-purpose flour
- 1 tbsp olive oil
- 1 medium, finely chopped onion
- 2, peeled and diced carrot
- 2, peeled and diced parsnip
- 2 stalks, diced celery
- 2 cloves, minced garlic
- 1.5 cups beef broth
- 1 tbsp tomato paste
- 1/2 cup red wine
- 1 tsp dried thyme
- 2 bay leaf
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Pat beef stew meat dry and coat with 2 tbsp all-purpose flour, 1 tsp salt, and 1/2 tsp black pepper.
- Step 2: Heat 1 tbsp olive oil in a large pot over medium-high heat. Sear beef in batches for 4 minutes per side until browned, then set aside.
- Step 3: Add chopped onion, diced carrots, diced parsnips, and diced celery to the pot. Cook for 5 minutes until softened. Stir in minced garlic and cook for 1 minute until fragrant.
- Step 4: Add tomato paste and cook for 1 minute. Deglaze with 1/2 cup red wine, scraping up browned bits. Stir in 1.5 cups beef broth, 1 tsp dried thyme, and 2 bay leaves.
- Step 5: Return beef to pot, cover, and simmer on low heat for 2 hours until meat is tender, stirring occasionally.
- Step 6: Discard bay leaves and adjust seasoning. Serve with mashed potatoes or French fries.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Stoofvlees with Root Vegetables take to make?
Total time is about 145 minutes (25 min prep + 120 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 Stoofvlees with Root Vegetables?
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 beef stew meat from drying out.
Can I substitute ingredients in Stoofvlees with Root Vegetables?
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 Stoofvlees with Root Vegetables for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Stoofvlees with Root Vegetables?
Belgian one pot 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.
What others are saying
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
- ★★★☆☆
Average. The concept is good but execution needs work on seasoning.
