Traditional Beef Stew with Root Vegetables
A hearty, slow-cooked stew with fall-off-the-bone beef and earthy root vegetables. This french-inspired one pot ready in about 150 minutes pairs beef chuck, medium, peeled and diced carrot, medium, diced parsnip for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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
- 1.2 kg beef chuck
- 3 medium, peeled and diced carrot
- 2 medium, diced parsnip
- 2 stalks, diced celery
- 2 medium, diced onion
- 2 tbsp tomato paste
- 300 ml red wine
- 1 L beef broth
- 1 tsp dried thyme
- 2 bay leaf
- 2 tbsp olive oil
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 2 medium onions, diced, and cook for 5 minutes until softened. Stir in 2 tbsp tomato paste, cooking for 2 minutes until darkened.
- Step 2: Add 1.2 kg beef chuck, cut into 2-inch cubes, and cook for 5 minutes until browned. Pour in 300 ml red wine, scraping the pot to deglaze, then add 1 L beef broth, 3 medium carrots, 2 medium parsnips, 2 stalks celery, 1 tsp thyme, and 2 bay leaves.
- Step 3: Bring to a simmer, cover, and cook for 1.5 hours, stirring occasionally, until the beef is tender and the vegetables are softened. Adjust seasoning with salt and pepper. Serve with crusty bread.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Traditional Beef Stew with Root Vegetables take to make?
Total time is about 150 minutes (30 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 Traditional Beef Stew 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 chuck from drying out.
Can I substitute ingredients in Traditional Beef Stew 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 Traditional Beef Stew with Root Vegetables for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Traditional Beef Stew with Root Vegetables?
French 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
- ★★★★★
The flavors in this traditional are incredible.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
