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
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
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.
