Weekly Braised Beef Stew with Root Vegetables

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

A hearty braised beef stew perfect for a weekly meal prep, featuring tender beef chunks and a medley of root vegetables simmered in a savory broth. This French-inspired meal-prep recipe, ready in about 170 minutes, pairs beef chuck, cut into 1.5-inch cubes, yellow onion, diced, garlic cloves, minced 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 lbs beef chuck, cut into 1.5-inch cubes
• 3 medium carrots, peeled and sliced into 1/2-inch rounds
• 2 medium parsnips, peeled and sliced into 1/2-inch rounds
• 1 large yellow onion, diced
• 4 garlic cloves, minced
• 2 tbsp tomato paste
• 4 cups beef broth
• 1 cup red wine
• 3 tbsp olive oil
• 3 fresh thyme sprigs
• 2 bay leaves
• 1.5 tsp salt
• 1 tsp black pepper, freshly ground

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 3 tbsp olive oil in a large Dutch oven over medium-high heat until shimmering. Add 2 lbs beef chuck cubes in batches, browning on all sides for 3-4 minutes per batch until deeply caramelized; transfer browned beef to a plate.
2. Step 2: Reduce heat to medium and add 1 large diced yellow onion. Sauté for 5 minutes until translucent and fragrant, then stir in 4 minced garlic cloves and 2 tbsp tomato paste. Cook for 2 minutes until the tomato paste darkens slightly.
3. Step 3: Pour in 1 cup red wine to deglaze the pot, scraping up browned bits for 3 minutes until wine reduces by half.
4. Step 4: Return beef to the pot along with 4 cups beef broth, 3 sliced carrots, 2 sliced parsnips, 3 sprigs fresh thyme, and 2 bay leaves. Season with 1.5 tsp salt and 1 tsp freshly ground black pepper.
5. Step 5: Bring stew to a gentle simmer, cover with a lid, reduce heat to low, and cook for 2 to 2.5 hours until beef is fork-tender and vegetables are soft.
6. Step 6: Remove thyme sprigs and bay leaves before serving. Adjust seasoning with salt and pepper if needed.