Soups & Stews
This beef and beets recipe transforms humble ingredients into a deeply satisfying stew where tender beef and silky roasted beets create perfect harmony. The secret lies in slow-cooking the beef until it practically melts in your mouth, while the beets develop a natural sweetness that balances the rich, savory broth.
I've perfected this over years of testing—no shortcuts, just layers of flavor built through proper technique.
The beauty of this dish is its versatility—it works as a hearty main course or comforting side, equally impressive for weeknight suppers or special gatherings.
You'll start with a simple sear for the beef to develop deep flavor, then let everything simmer until the meat is fork-tender and the beets become velvety. The result is a dish that's both rustic and refined, with just enough acidity from the tomatoes to cut through the richness.
What makes this recipe truly special is how the flavors evolve together. The beef absorbs the sweetness of the beets while the herbs and spices infuse the broth with warmth.
By the time you serve it, you'll have a bowl of stew that's rich in texture and depth—tender beef, silky beets, and a sauce that clings to every bite. The aroma alone will have everyone anticipating dinner.
Pair it with crusty bread to soak up every last drop of that flavorful broth, or serve alongside roasted potatoes for a complete meal. The leftovers actually improve overnight as the flavors meld further. Here's how to create this comforting classic in your own kitchen.
Ingredients for beef and beets
These earthy ingredients blend into a velvety stew where tender beef and silky beets shine.
| Ingredient | Amount | Notes |
|---|---|---|
| Chuck Roast 🥩 | 2 lb | Cut into 1.5-inch cubes |
| Beets 🍠 | 1 ½ lb | Medium-sized, peeled and chopped |
| Yellow Onion 🧅 | 1 whole | Diced, about 1.5 cups |
| Garlic Cloves 🧄 | 4 cloves | Minced, about 1 tbsp |
| Carrots 🥕 | 3 whole | Medium, peeled and sliced |
| Tomato Paste 🍅 | ½ cup | Smooth, not chunky |
| Red Wine 🍷 | 1 cup | Bold, dry variety like Cabernet |
| Beef Broth 💧 | 4 cups | Low-sodium preferred |
| Fresh Thyme 🌿 | 2 tbsp | Leaves only, chopped |
| Fresh Rosemary 🌿 | 1 tbsp | Needles only, chopped |
| Bay Leaves 🌿 | 2 whole | Remove before serving |
| Olive Oil 🫒 | 2 tbsp | Extra-virgin for searing |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | 1 tsp | Freshly ground |
| Balsamic Vinegar 🍶 | 1 tbsp | For brightness |
The beef is the star—chuck roast gives you that melt-in-your-mouth texture. Grab a 2-pound piece from the butcher section (or pre-cut at Costco if you're short on time). Look for good marbling—it'll make your stew richer. Beets should be firm with vibrant color; organic or heirloom varieties from the grocery store's produce section work perfectly. If you're using canned beets, drain and rinse them well to cut down on sweetness. The carrots can be baby carrots if that's what you've got, but whole carrots add better texture when sliced into thick rounds.
No red wine? Beef broth with a splash of balsamic vinegar works just as well. Fresh thyme and rosemary are ideal, but dried at one-third the amount gets you close. The tomato paste can be from a squeeze tube at Trader Joe's if you don't have a can—just measure it out. Want more depth? Add 1 tsp smoked paprika with the spices. For extra richness, swap half the beef broth for whole milk or coconut milk. The beets can be roasted ahead (toss with olive oil, salt, and roast at 400°F for 30 minutes) to save time on cooking day.
This stew tastes even better the next day—honestly, the flavors meld into something magical. Store in an airtight container in the fridge for up to 5 days, or freeze for 3 months. I like to portion it into individual containers so I can grab a bowl for lunch all week. The broth thickens as it cools, so add a splash of water or broth when reheating. Serve with crusty bread to soak up every last drop of that silky sauce.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this recipe because it’s literally hands-off after the initial chop. Toss everything—chuck roast, beets, onions—into one pot, add some broth, and let it slow-cook. No flipping, no fussing, just layers of flavor building on their own.
- Sweet-Savory Balance: Between the deep earthiness of the beets, the caramelized onions, and the rich chuck roast, every bite is a perfect push-and-pull. The garlic cloves? They’re the secret—soft enough to melt into the meat but still pack a punch. Honestly, it’s the kind of dish where you’ll find yourself going back for thirds.
- Leftovers That Don’t Suck: This recipe actually improves the next day. The flavors meld even more, and the beef gets tender enough to shred with a fork. I make a double batch on Sundays so I can throw it into wraps or toss it over mashed potatoes all week—no sad, dry leftovers here.
- Budget-Friendly Feast: Chuck roast is a steal, and beets last forever in the fridge. You’re feeding a crowd for the price of one fancy cut of meat, and the carrots add a sneaky sweetness that makes it feel like a special occasion. Between us, this is my go-to for potlucks or when I need to impress without breaking the bank.
Step-by-step instructions for earthy-sweet beef and beets stew
Here's how to create a rich, tender stew where perfectly braised beef meets silky-sweet beets.
Sear the Chuck Roast for Deep Flavor
Pat the 2 lb chuck roast dry with paper towels—this helps create that beautiful crust. Heat the 2 tbsp olive oil in a large Dutch oven over medium-high heat until shimmering. Working in batches if needed, add the chuck roast cubes and sear for 3-4 minutes per side until they develop a deep brown crust. You'll smell that wonderful Maillard reaction happening—that's when all the flavor gets locked in.
As you sear, don't overcrowd the pan. If the pan gets too crowded, the meat will steam instead of sear. I like to work in two batches if needed. Once all the meat is browned, transfer it to a plate and set aside. You'll notice the pan has beautiful browned bits stuck to the bottom—this is the flavor foundation for your stew.
Build the Flavor Base with Vegetables and Herbs
In the same Dutch oven, add the diced 1 whole yellow onion and cook for 5 minutes until softened. Add the sliced 3 whole carrots and the chopped 1.5 lb beets, cooking for another 5 minutes until they begin to soften. This pre-cooking prevents them from turning mushy later in the slow cooking process.
Stir in the minced 4 cloves garlic, the 0.5 cup tomato paste, and all the 1.5 tsp salt and 1 tsp black pepper. Cook for 1 minute until fragrant. Here's where the magic happens: add the 2 tbsp fresh thyme and 1 tbsp fresh rosemary along with the 2 whole bay leaves. These herbs will infuse the stew with their earthy aromas as it simmers.
Deglaze and Simmer the Stew
Pour in the 1 cup red wine and scrape up all those delicious browned bits from the bottom of the pan with a wooden spoon. This deglazing step captures all that concentrated flavor. Let the wine simmer for 3-4 minutes until it reduces by half and the alcohol cooks off.
Add the 4 cups beef broth and the 1 tbsp balsamic vinegar. Stir well to combine, then return the seared beef to the pot. Bring everything to a gentle simmer over medium-low heat. The liquid should just barely bubble—you're aiming for a slow, steady simmer that will tenderize the beef without making the vegetables mushy.
Braise Until Tender and Flavorful
Cover the Dutch oven and let the stew simmer for 2 to 2.5 hours. This long, slow cooking time is what transforms tough chuck roast into fork-tender beef. About halfway through cooking, check the liquid level—if it's reduced too much, add a little water or broth to keep the beef submerged.
You'll know it's done when the beef easily pulls apart with a fork and the beets are fork-tender with a silky texture. The stew should have thickened slightly and developed a rich, earthy aroma. The beets will have softened but still hold their shape, creating that beautiful contrast with the tender beef.
Adjust and Serve Warm
Remove the 2 whole bay leaves and taste the stew. Adjust the seasoning if needed—you might want to add a pinch more salt or a splash more balsamic vinegar for brightness. The stew should be rich and flavorful with a perfect balance between the sweet beets, savory beef, and herbal notes.
Ladle the stew into bowls and serve immediately with crusty bread to soak up all that delicious sauce. Each bite should deliver tender beef, silky beets, and a complex broth that's perfect for cold winter days. This stew tastes even better the next day as the flavors continue to meld together.
Pro Tips For Making Beef And Beets
- SEAR THE ROAST FIRST: Chuck roast is forgiving, but a quick 3-minute sear in a screaming-hot pan (no oil needed—it renders out) builds flavor that slow cooking alone can’t replicate. I used to skip this, and the dish tasted like it was missing something until I tried it.
- PEEL BEETS AFTER COOKING: Raw beets are stubborn, and peeling them before roasting turns your knife into a weapon. Roast whole (wrapped in foil for 45 minutes at 400°F), then cool—peels slide off like magic. (Yes, even the red ones.)
- SAUTÉ ONIONS LOW AND SLOW: Onions burn faster than you think, and charred bits make the whole dish taste bitter. Keep heat at medium-low, stir every 30 seconds, and add a splash of water if they stick. I learned this after ruining a batch by rushing.
- ADD CARROTS LAST: Carrots need 15-20 minutes less cook time than beets. Toss them in the pot with the beef and broth after the beets have softened, or you’ll end up with mushy sticks. Timing is everything here—don’t ignore it.
Creative variations of beef and beets
Global Comfort Food
This stew travels beautifully across continents—think of it as a cross between French boeuf bourguignon and Italian stracotto. For a French twist, add 1 cup mushrooms with the onions and finish with 1 tbsp Dijon mustard in the last 10 minutes of cooking.
In Italy, swap the red wine for ½ cup white wine and add ½ tsp nutmeg with the herbs for warmth. 🌍
Spicy Heat Boost
For those who love a kick, stir in 1 tbsp harissa paste with the tomato paste or add 2-3 dried chiles de árbol to the broth. I like to finish with 1 tsp smoked paprika and a pinch of cayenne pepper for depth.
Fresh cilantro and lime wedges brighten the heat when serving. The beets' natural sweetness balances the spice perfectly.
Vegetarian Twist
Replace the beef with 2 cups hearty lentils (pre-cooked for 15 minutes) or 1.5 lb extra-firm tofu pressed and cubed. For extra richness, add 2 tbsp miso paste with the tomato paste.
The beets and carrots provide all the natural sweetness needed to complement the umami from the lentils or tofu. This version works wonderfully with crispy chickpeas on top for texture. 🌱
Winter Holiday Version
Create a festive twist by adding ½ cup cranberry sauce (homemade or store-bought) in the last 30 minutes of cooking. Toss in 1 cup cooked pearl onions and ½ cup chopped walnuts for crunch.
Garnish with fresh rosemary sprigs and serve with toasted brioche for a Thanksgiving-worthy centerpiece. The cranberries add a tangy contrast that elevates the dish. ❄️
Quick Weeknight Hack
For a faster version, use pre-cut frozen beets (thawed) and pre-cooked beef short ribs from the grocery store. Sauté the ribs in the Dutch oven for 5 minutes per side, then proceed with the recipe.
Reduce the simmering time to 1.5 hours—the short ribs cook faster than chuck roast. This cuts prep time by 45 minutes without sacrificing flavor. 💡
Global Herb Swaps
Experiment with different herb profiles: For a Moroccan touch, use 1 tsp ground cumin and ½ tsp cinnamon with the thyme. In Germany, swap rosemary for 1 tbsp fresh parsley and add 2 slices of bacon (cooked and crumbled) for smokiness.
Each variation keeps the core flavors intact while offering exciting new directions. 🌿
Nutrition facts
Frequently asked questions
Can I use canned beets instead of fresh?
Yes, but with one important adjustment! Drain and rinse canned beets well to remove excess liquid and sweetener. For the best texture, chop them into ½-inch cubes and add them with the carrots during the pre-cooking step. You may need to add ¼ cup more broth since canned beets release less moisture than fresh.
What's the best cut of beef for this stew?
The recipe calls for chuck roast because it's perfect for slow cooking—it becomes incredibly tender when braised. For a faster version, you could use stew meat (often pre-cut chuck) or even short ribs (reduce cooking time to 1.5 hours). Avoid lean cuts like sirloin—they'll dry out during the long simmer.
How do I prevent the beets from turning mushy?
Pre-cook them first! Sauté the beets and carrots with the onions for 5 minutes before adding other ingredients. This partial cooking helps them hold their shape. Also, avoid over-simmering—remove the stew when the beef is fork-tender, not when the beets are completely soft.
Can I make this stew in a slow cooker?
Brown the beef first in a skillet, then transfer everything to your slow cooker. Cook on low for 6-7 hours or high for 3-4 hours. The slow cooker's gentle heat will create the same tender beef and silky beets. Just check the liquid level halfway through and add broth if needed.
What's the secret to the best flavor?
Three things: browning the beef (creates deep flavor), deglazing with wine (captures all those browned bits), and long simmering (lets flavors meld). The bay leaves and herbs infuse the broth beautifully—don't skip them! Taste and adjust seasoning at the end, especially the balsamic vinegar for brightness.