Winter Mountain Beef Stew with Root Vegetables
Hearty slow-cooked beef stew inspired by the rugged mountain journey, featuring tender beef chunks and a medley of root vegetables in a rich broth. This general-inspired beef ready in about 200 minutes pairs beef chuck, cut into 1-inch cubes, olive oil, large yellow onion, diced 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-inch cubes
- 3 tbsp olive oil
- 1 large yellow onion, diced
- 3 medium carrots, peeled and sliced
- 2 medium parsnips, peeled and sliced
- 2 celery stalks, sliced
- 4 garlic cloves, minced
- 4 cups beef broth
- 1 cup red wine
- 2 tbsp tomato paste
- 3 fresh thyme sprigs
- 2 bay leaves
- 1 1/2 tsp salt
- 1 tsp black pepper
Instructions
- Step 1: Heat 3 tbsp olive oil in a large Dutch oven over medium-high heat. Add 2 lbs beef chuck cubes and brown on all sides, about 5 minutes per batch, then remove and set aside.
- Step 2: Reduce heat to medium and add 1 large diced yellow onion, 3 sliced carrots, 2 sliced parsnips, and 2 sliced celery stalks. Sauté for 6-8 minutes until softened and fragrant.
- Step 3: Stir in 4 minced garlic cloves and cook for 1 minute until aromatic. Add 2 tbsp tomato paste and cook, stirring, for 2 minutes to deepen flavor.
- Step 4: Return browned beef to the pot. Pour in 4 cups beef broth and 1 cup red wine, scraping up any browned bits from the bottom.
- Step 5: Add 3 fresh thyme sprigs, 2 bay leaves, 1 1/2 tsp salt, and 1 tsp black pepper. Bring to a gentle simmer, cover, and cook on low heat for 2 1/2 to 3 hours until beef is fork-tender.
- Step 6: Remove thyme sprigs and bay leaves before serving the stew hot with crusty bread.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Winter Mountain Beef Stew with Root Vegetables take to make?
Total time is about 200 minutes (20 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 Winter Mountain 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 olive oil from drying out.
Can I substitute ingredients in Winter Mountain 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 Winter Mountain 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 Winter Mountain Beef Stew with Root Vegetables?
General 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.
