Typhoon-Inspired Braised Beef with Root Vegetables
A hearty braised beef stew with carrots, potatoes, and aromatic herbs, inspired by a cozy meal during a stormy night. This french-inspired beef ready in about 205 minutes pairs large, diced yellow onion, minced garlic cloves, tomato paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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 pounds, cut into 2-inch cubes beef chuck roast
- 3 medium, peeled and cut into 1-inch pieces carrots
- 3 medium, peeled and cut into 1-inch cubes russet potatoes
- 1 large, diced yellow onion
- 4, minced garlic cloves
- 2 tbsp tomato paste
- 4 cups beef broth
- 1 cup red wine
- 3 thyme sprigs
- 2 bay leaves
- 3 tbsp olive oil
- 2 tsp salt
- 1 tsp black pepper
Instructions
- Step 1: Heat 3 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Season 2 pounds beef chuck cubes with 2 tsp salt and 1 tsp black pepper, then brown them in batches for 3-4 minutes per side until deep golden. Remove and set aside.
- Step 2: In the same pot, add 1 large diced yellow onion and 4 minced garlic cloves, sauté for 4-5 minutes until softened and fragrant.
- Step 3: Stir in 2 tbsp tomato paste and cook for 2 minutes until it darkens and coats the onions.
- Step 4: Pour in 1 cup red wine and scrape the bottom of the pot to deglaze, simmering for 5 minutes until slightly reduced.
- Step 5: Return the beef to the pot and add 4 cups beef broth, 3 peeled and chopped carrots, 3 peeled and chopped potatoes, 3 thyme sprigs, and 2 bay leaves.
- Step 6: Bring to a simmer, cover, reduce heat to low, and cook gently for 2.5 to 3 hours until the beef is fork-tender and the sauce thickens.
- Step 7: Remove thyme and bay leaves before serving hot with crusty bread.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Typhoon-Inspired Braised Beef with Root Vegetables take to make?
Total time is about 205 minutes (25 min prep + 180 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 Typhoon-Inspired Braised Beef 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 large, diced yellow onion from drying out.
Can I substitute ingredients in Typhoon-Inspired Braised Beef 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 Typhoon-Inspired Braised Beef 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 Typhoon-Inspired Braised Beef with Root Vegetables?
French beef 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.
