Winter Silhouette Beef Stew

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

A rich, slow-simmered stew featuring beef and root vegetables in a deep, dark broth that creates a striking silhouette when served in a clear bowl. This american-inspired soups ready in about 165 minutes pairs chuck steak, olive oil, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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

• 1.5 lbs chuck steak
• 3 tbsp olive oil
• 1 large onion
• 3 cloves garlic
• 2 carrots
• 2 parsnips
• 2 medium potatoes
• 4 cups beef broth
• 1 cup red wine
• 2 sprigs fresh thyme
• 1 bay leaf
• 1 tsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp all-purpose flour
• 1 tbsp cornstarch
• 2 tbsp water

Instructions

1. Step 1: Pat the 1.5 lbs chuck steak cubes dry with paper towels and season with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat until shimmering. Add the beef in a single layer, without crowding, and sear for 3-4 minutes per side until browned, then remove and set aside.
2. Step 2: Add the remaining 1 tbsp olive oil to the Dutch oven, then add the 1 large onion, finely chopped, and sauté for 3 minutes until softened. Add the 3 garlic cloves, minced, and sauté for 1 minute until fragrant.
3. Step 3: Return the seared beef to the pot, then add the 2 carrots, peeled and sliced into 1/2-inch coins, 2 parsnips, peeled and sliced into 1/2-inch coins, 2 medium potatoes, peeled and cut into 1-inch cubes, 4 cups beef broth, 1 cup red wine, 2 sprigs fresh thyme, 1 bay leaf, 1 tsp dried thyme, and 1 tsp salt. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 1 hour and 45 minutes, or until the beef is tender.
4. Step 4: Remove and discard the thyme sprigs and bay leaf. In a small bowl, whisk together 2 tbsp all-purpose flour and 1 tbsp cornstarch with 2 tbsp cold water until smooth. Stir the slurry into the stew and cook for 5 minutes, stirring constantly, until the sauce thickens and coats the back of a spoon.
5. Step 5: Adjust seasoning with salt and pepper to taste. Serve hot in a clear bowl to showcase the deep, dark broth that creates a beautiful silhouette against the light bowl.