Winterfell Root Vegetable Stew with Braised Beef
A hearty slow-cooked stew featuring tender braised beef and a medley of root vegetables inspired by the cold North. This french-inspired beef ready in about 170 minutes pairs cut into 2-inch cubes beef chuck roast, medium, quartered red potatoes, large, diced 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
- 2 lbs, cut into 2-inch cubes beef chuck roast
- 3 large, peeled and cut into chunks carrots
- 2 medium, peeled and cut into chunks parsnips
- 4 medium, quartered red potatoes
- 1 large, diced onion
- 2, diced celery stalks
- 4 cups beef broth
- 2 tbsp tomato paste
- 3, minced garlic cloves
- 3 fresh thyme sprigs
- 2 bay leaves
- 2 tbsp olive oil
- 1 1/2 tsp salt
- 1 tsp, freshly ground black pepper
Instructions
- Step 1: Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Season 2 lbs beef chuck cubes with 1 1/2 tsp salt and 1 tsp black pepper. Brown beef in batches for 3-4 minutes per side until deep golden, then remove and set aside.
- Step 2: In the same pot, add 1 large diced onion, 2 diced celery stalks, and 3 minced garlic cloves. Sauté for 5 minutes until softened and fragrant.
- Step 3: Stir in 2 tbsp tomato paste and cook for 2 minutes, then pour in 4 cups beef broth, scraping up browned bits from the bottom.
- Step 4: Return beef to the pot along with 3 large peeled and chunked carrots, 2 peeled parsnips cut into chunks, 4 quartered red potatoes, 3 fresh thyme sprigs, and 2 bay leaves.
- Step 5: Bring to a boil, then reduce heat to low and cover. Simmer gently for 2 1/2 hours until beef is fork-tender and vegetables are soft. Remove thyme sprigs and bay leaves before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Winterfell Root Vegetable Stew with Braised Beef take to make?
Total time is about 170 minutes (20 min prep + 150 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 Winterfell Root Vegetable Stew with Braised Beef?
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 onion from drying out.
Can I substitute ingredients in Winterfell Root Vegetable Stew with Braised Beef?
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 Winterfell Root Vegetable Stew with Braised Beef 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 Winterfell Root Vegetable Stew with Braised Beef?
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.
