Beef & Root Vegetable Stew
A comforting one-pot stew of tender beef and earthy root vegetables, slow-simmered until the meat pulls apart. This american-inspired one pot ready in about 145 minutes pairs beef chuck roast, carrots, parsnips 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 (680g) beef chuck roast
- 3 medium (about 300g) carrots
- 2 medium (about 200g) parsnips
- 1 large (about 150g) yellow onion
- 3 stalks (about 100g) celery ribs
- 2 tbsp all-purpose flour
- 4 cups (950ml) beef broth
- 1 tsp dried thyme
- 2 bay leaves
- 2 tbsp olive oil
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Pat beef dry with paper towels, then season evenly with 1/2 tsp salt and 1/4 tsp pepper. Heat 1 tbsp olive oil in a Dutch oven over medium-high heat until smoking. Sear beef in batches until deeply browned on all sides, about 5 minutes per side, then set aside.
- Step 2: Add carrots, parsnips, onion, and celery to the pot. Cook, stirring occasionally, for 5 minutes until vegetables begin to soften and release their aroma.
- Step 3: Sprinkle flour over vegetables and stir constantly for 1 minute to cook off raw flour taste. Gradually pour in beef broth while stirring to prevent lumps.
- Step 4: Return beef to the pot, add thyme, bay leaves, and remaining 1/2 tsp salt and 1/4 tsp pepper. Bring to a gentle simmer, then cover and reduce heat to low. Cook for 2 hours until beef is fork-tender and vegetables are soft.
- Step 5: Discard bay leaves, adjust seasoning, and serve hot with crusty bread for dipping.
Frequently asked questions
How long does Beef & Root Vegetable Stew take to make?
Total time is about 145 minutes (25 min prep + 120 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 Beef & Root Vegetable Stew?
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 beef chuck roast from drying out.
Can I substitute ingredients in Beef & Root Vegetable Stew?
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 Beef & Root Vegetable Stew 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 Beef & Root Vegetable Stew?
American one pot 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.
What others are saying
- ★★★★★
Love how the American come through in every bite.
- ★★★★★
I've tried many one pot recipes and this is hands down the best.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
