Venerable Beef Stew with Root Vegetables

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

A slow-simmered masterpiece of tender beef and earthy root vegetables in a rich, savory broth, embodying the heartiness of century-old comfort food. This french-inspired one pot ready in about 120 minutes pairs tablespoons all-purpose flour, teaspoon salt, teaspoon black pepper 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 pounds, cut into 1-inch cubes stewing beef
• 2 tablespoons all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 3 tablespoons olive oil
• 1 large, diced onion
• 2, peeled and sliced into 1/2-inch rounds carrots
• 2 stalks, sliced celery
• 3 cloves, minced garlic
• 1 tablespoon tomato paste
• 4 cups beef broth
• 1 cup red wine
• 2 bay leaves
• 1 teaspoon dried thyme
• 2, peeled and cubed potatoes
• 1 cup frozen peas

Instructions

1. Step 1: Pat 2 pounds stewing beef dry, then toss with 2 tablespoons all-purpose flour, 1 teaspoon salt, and 1/2 teaspoon black pepper until evenly coated.
2. Step 2: Heat 3 tablespoons olive oil in a large Dutch oven over medium-high heat. Sear beef in batches until browned on all sides (4-5 minutes per batch), then remove and set aside.
3. Step 3: Add 1 diced onion, 2 sliced carrots, and 2 sliced celery stalks to the pot. Cook, stirring occasionally, until softened (8 minutes). Add 3 minced garlic cloves and 1 tablespoon tomato paste, stirring for 1 minute until fragrant.
4. Step 4: Return beef to the pot, then pour in 4 cups beef broth and 1 cup red wine. Add 2 bay leaves and 1 teaspoon dried thyme. Bring to a simmer, cover, and reduce heat to low. Cook for 1 hour.
5. Step 5: Add 2 cubed potatoes and cook for 30 minutes until tender. Stir in 1 cup frozen peas and cook for 5 minutes more until heated through. Discard bay leaves before serving.