Authentic Vintage-Style Beef Stew with Root Vegetables

By AislePrompt Editorial · Published 2026-04-08 · Updated 2026-04-08

A slow-simmered stew inspired by Martin Guitar's authentic vintage series, featuring tender beef and earthy root vegetables for a deeply flavorful, history-steeped meal. This French-inspired slow-cooker recipe, ready in about 180 minutes, pairs beef chuck roast, all-purpose flour, extra-virgin olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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 beef chuck roast
• 2 tbsp all-purpose flour
• 3 tbsp extra-virgin olive oil
• 4 medium carrots
• 2 medium parsnips
• 1 large onion
• 2 stalks celery
• 4 cloves garlic
• 4 cups beef stock
• 2 tbsp tomato paste
• 3 sprigs fresh thyme
• 2 bay leaf
• 1 tsp salt
• 1/2 tsp black pepper

The slow cooker we’d leave this in all day → Best Slow Cookers in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Pat 1.5 lbs beef chuck roast dry with paper towels, then coat evenly with 2 tbsp all-purpose flour and 1 tsp salt. Heat 3 tbsp olive oil in a Dutch oven over medium-high heat until shimmering, then sear beef in two batches for 4-5 minutes per side until deeply browned and crispy at the edges.
2. Step 2: Remove beef and add 4 medium carrots (peeled and cut into 1-inch chunks), 2 medium parsnips (peeled and cut into 1-inch chunks), 1 large onion (finely chopped), 2 celery stalks (chopped), and 4 garlic cloves (minced) to the pot. Sauté for 5 minutes until vegetables soften and release fragrance.
3. Step 3: Stir in 2 tbsp tomato paste and cook for 1 minute until darkened, then pour in 4 cups beef stock. Return seared beef to the pot with 3 sprigs fresh thyme and 2 bay leaves. Bring to a gentle simmer, cover, and reduce heat to low.
4. Step 4: Simmer uncovered for 2.5 hours, stirring occasionally, until beef is fork-tender and vegetables are meltingly soft. Discard thyme sprigs and bay leaves, then season with 1/2 tsp black pepper. Serve hot with crusty bread.