Quick Recipe Version (TL;DR)

Yield: 6 servings
Prep Time: 25 minutes
Cook Time: 2 hours 30 minutes
Total Time: 2 hours 55 minutes

Quick Ingredients

2.5 lb (1.1 kg) beef chuck, cut into 1.5 inch cubes
1.5 tsp kosher salt, 1 tsp black pepper, divided
3 tbsp all-purpose flour
3 tbsp neutral oil (canola, sunflower, or vegetable)
2 tbsp unsalted butter
2 large yellow onions, thinly sliced
3 cloves garlic, minced
2 medium carrots, 1 medium parsnip, 2 medium waxy potatoes, 1 small rutabaga; all cut into 0.75–1 inch chunks
1 tbsp tomato paste
1 cup (240 ml) dry red wine (or extra beef stock)
4 cups (960 ml) beef stock
1 tsp dried thyme, 2 bay leaves, 4 lightly crushed juniper berries (optional), 1 tsp smoked paprika
1 cup (130 g) sea buckthorn berries, fresh or frozen, divided
1–2 tbsp honey or brown sugar, to taste
1–2 tsp red wine vinegar or apple cider vinegar, to taste
2 tbsp chopped fresh parsley, for serving (optional)

Do This

1. Pat beef dry, season with 1 tsp salt and 0.5 tsp pepper, and toss with flour to coat.
2. Brown beef in batches in hot oil and butter over medium-high heat; set browned meat aside.
3. Soften onions and garlic in the same pot, then stir in tomato paste, thyme, smoked paprika, juniper, and bay leaves.
4. Deglaze with red wine, scraping up brown bits; simmer 2–3 minutes, then add beef, stock, and half the buckthorn berries. Bring to a gentle simmer.
5. Cover and simmer on low for about 1.5 hours, stirring occasionally.
6. Add carrots, parsnip, potatoes, and rutabaga; simmer covered 35–45 minutes until beef and vegetables are very tender.
7. Stir in remaining buckthorn, honey, and vinegar. Simmer 5 minutes more, adjust seasoning, and garnish with parsley before serving.

Why You'll Love This Recipe

Deep, slow-simmered beef flavor balanced by the bright, wild tartness of sea buckthorn berries.
Hearty root vegetables turn this into a full, one-pot rustic cabin meal.
Simple, familiar techniques with accessible ingredients plus one special forest-inspired twist.
Even better the next day, making it perfect for make-ahead cozy dinners or meal prep.

Grocery List

Produce: Yellow onions, garlic, carrots, parsnip, waxy potatoes, rutabaga, sea buckthorn berries (fresh or frozen), fresh parsley (optional).
Dairy: Unsalted butter.
Pantry: Beef chuck roast, kosher salt, black pepper, all-purpose flour, neutral cooking oil, tomato paste, dry red wine (or extra beef stock), beef stock, dried thyme, bay leaves, juniper berries (optional), smoked paprika, honey or brown sugar, red wine vinegar or apple cider vinegar.

Full Ingredients

For the Beef & Base

2.5 lb (1.1 kg) beef chuck, cut into 1.5 inch (4 cm) cubes
1.5 tsp kosher salt, divided, plus more to taste
1 tsp freshly ground black pepper, divided, plus more to taste
3 tbsp all-purpose flour
3 tbsp neutral oil (canola, sunflower, or vegetable), divided as needed
2 tbsp unsalted butter
2 large yellow onions, thinly sliced (about 4 cups / 400 g)
3 cloves garlic, minced
1 tbsp tomato paste
1 cup (240 ml) dry red wine (or substitute with 1 cup beef stock)
4 cups (960 ml) beef stock, preferably low-sodium

For the Forest-Style Seasoning

1 tsp dried thyme (or 2 tsp fresh thyme leaves)
2 bay leaves
4 juniper berries, lightly crushed (optional but very "forest" flavored)
1 tsp smoked paprika

For the Root Vegetables

2 medium carrots, peeled and cut into 0.75–1 inch (2–2.5 cm) chunks
1 medium parsnip, peeled and cut into 0.75–1 inch (2–2.5 cm) chunks
2 medium waxy potatoes (Yukon Gold or similar), peeled or scrubbed and cut into 1 inch (2.5 cm) chunks
1 small rutabaga (about 12 oz / 340 g), peeled and cut into 0.75–1 inch (2–2.5 cm) chunks

For the Buckthorn Finish

1 cup (130 g) sea buckthorn berries, fresh or frozen, divided
1–2 tbsp honey or brown sugar, to taste (start with 1 tbsp)
1–2 tsp red wine vinegar or apple cider vinegar, to taste
2 tbsp chopped fresh parsley, for garnish (optional)

Forest-Inspired Beef and Buckthorn Stew – Closeup

Step-by-Step Instructions

Step 1: Prep and Season the Beef

Pat the beef cubes dry with paper towels; this helps them brown instead of steam. Place them in a large bowl and sprinkle with 1 tsp of the kosher salt and 0.5 tsp of the black pepper. Toss to coat evenly.

Sprinkle the flour over the seasoned beef and toss again until all the pieces are lightly but thoroughly coated. Shake off any excess flour. This light coating will help the beef brown beautifully and will also thicken the stew as it simmers.

Step 2: Brown the Beef Deeply

Heat 2 tbsp of the oil and the 2 tbsp of butter in a heavy-bottomed Dutch oven or large stew pot over medium-high heat. When the fat is hot and shimmering, add the beef in a single layer, leaving space between pieces. Brown in 2–3 batches so you do not overcrowd the pot.

Let each side of the beef sear undisturbed for 2–3 minutes before turning, until you have a deep brown crust on at least two sides of each cube, about 8–10 minutes per batch. Add a little more oil if the pot looks dry. Transfer browned beef to a plate or bowl and repeat with remaining beef.

Step 3: Build the Onion and Herb Base

Reduce the heat to medium. In the same pot (do not wash it), add the sliced onions and the remaining 1 tbsp oil if needed. Sprinkle with a small pinch of salt. Cook, stirring and scraping up the browned bits from the bottom, until the onions soften and turn golden at the edges, about 8–10 minutes.

Add the minced garlic and cook for 30–60 seconds, just until fragrant. Stir in the tomato paste, dried thyme, smoked paprika, juniper berries (if using), and bay leaves. Cook the tomato paste and spices for 1–2 minutes, stirring constantly, until the paste darkens slightly and smells sweet and toasty. This deepens the flavor of the stew.

Step 4: Deglaze and Start the Stew

Pour in the red wine (or 1 cup beef stock if not using wine). The liquid will sizzle. Use a wooden spoon to scrape up every browned bit from the bottom of the pot; these are packed with flavor. Let the wine bubble gently for 2–3 minutes, reducing slightly.

Return the browned beef and any accumulated juices to the pot. Pour in the 4 cups beef stock and stir to combine. Add half of the sea buckthorn berries (about 1/2 cup). Bring the stew up just to a simmer over medium heat, then immediately reduce the heat to low so it barely simmers with an occasional gentle bubble.

Step 5: Slow-Simmer Until the Beef Is Tender

Cover the pot with a lid, leaving it slightly ajar if your simmer is very active, and cook on low heat for about 1.5 hours. Stir every 20–30 minutes, making sure nothing sticks to the bottom and adjusting the heat to maintain a very gentle simmer.

After 1.5 hours, the beef should be starting to turn tender but not falling apart. Taste the broth and add a pinch more salt if needed. If the liquid level has dropped too much, add a splash of water or extra stock to keep the beef mostly submerged.

Step 6: Add the Root Vegetables

Stir in the carrots, parsnip, potatoes, and rutabaga. Make sure they are mostly pushed down into the liquid; some can peek above the surface, but they should be bathed in broth so they cook evenly.

Cover again and simmer for 35–45 minutes, still on low heat, until the vegetables and beef are very tender. The potatoes should be easily pierced with a fork, and the beef should be soft enough to cut with a spoon. If the stew looks too thin for your liking at this point, remove the lid and let it simmer uncovered for an additional 10–15 minutes to thicken slightly.

Step 7: Finish with Buckthorn Brightness and Serve

Stir in the remaining 1/2 cup sea buckthorn berries. Add 1 tbsp honey or brown sugar and 1 tsp vinegar to start. Simmer uncovered for 5–10 minutes, just until the fresh berries soften slightly and their color brightens the stew.

Taste carefully. Adjust with more salt and pepper as needed. If the stew is too tart, add a bit more honey or sugar; if it feels heavy or flat, add a splash more vinegar to lift the flavor. Remove the bay leaves (and juniper berries if you can find them). Ladle the stew into warm bowls and sprinkle with chopped fresh parsley for a final burst of color and freshness. Serve hot with crusty bread or over mashed potatoes if you like.

Pro Tips

Take your time browning. Deep, even browning on the beef creates the rich base flavor. Rushing this step is the most common reason stews taste flat.
Keep the simmer gentle. A hard boil will toughen the beef. You want slow, lazy bubbles to break down the connective tissue and keep everything tender.
Balance the buckthorn. Sea buckthorn is very tart. Add honey and vinegar gradually at the end, tasting as you go, until you find your perfect balance of bright and savory.
Cut vegetables evenly. Aim for similar-sized chunks so carrots, parsnip, potatoes, and rutabaga become tender at about the same time.
Make it ahead. Like most stews, this one tastes even better the next day after the flavors have mingled in the fridge.

Variations

Oven-braised version: After Step 4, cover the Dutch oven and transfer to a 325°F (165°C) oven. Cook for 1.5 hours, add the vegetables, then cook another 45–60 minutes until tender. Finish with buckthorn, honey, and vinegar on the stovetop.
Mushroom forest twist: Add 8 oz (225 g) sliced cremini or wild mushrooms with the onions in Step 3 for extra earthiness and a deeper "forest floor" aroma.
Gluten-free: Skip the flour on the beef. Thicken the stew at the end, if needed, by mixing 1 tbsp cornstarch with 2 tbsp cold water and stirring it into the simmering stew for 2–3 minutes.

Storage & Make-Ahead

Let the stew cool to room temperature, then transfer to airtight containers. Refrigerate for up to 4 days. The flavors will deepen and meld, often making day-two stew even more delicious.

For longer storage, freeze in well-sealed containers for up to 3 months. Leave a little headspace for expansion. Thaw overnight in the refrigerator, then reheat gently on the stovetop over low heat, adding a splash of water or stock if it has thickened too much.

If making ahead for guests, cook the stew through Step 6, cool, and refrigerate. Reheat gently, then add the final half of the buckthorn berries, honey, and vinegar just before serving to keep the flavors bright and the berries vivid.

Nutrition (per serving)

Approximate values per serving (1/6 of recipe): 480 calories; 32 g protein; 24 g fat; 9 g saturated fat; 28 g carbohydrates; 5 g fiber; 8 g sugars; 980 mg sodium (will vary depending on stock and added salt). These numbers are estimates and will vary with ingredient brands and exact portion sizes.

Forest-Inspired Beef and Buckthorn Stew