Beef Stew with Earthy Root Vegetables

By AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

A hearty, slow-simmered stew with tender beef and earthy root vegetables, ideal for cold evenings. This American-inspired slow-cooker recipe, ready in about 140 minutes, pairs beef chuck roast, all-purpose flour, diced onions 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

• 1.5 lbs, cut into 1-inch cubes beef chuck roast
• 2 tbsp all-purpose flour
• 1 cup diced onions
• 2 medium, peeled and sliced 1/2-inch thick carrots
• 2 medium, peeled and sliced 1/2-inch thick parsnips
• 2 medium, peeled and cubed 1-inch potatoes
• 4 cups beef broth
• 1 tsp dried thyme
• 2 bay leaves
• 2 tbsp olive oil
• 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 beef chuck roast cubes dry with paper towels, then toss with 2 tbsp all-purpose flour, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
2. Step 2: Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat; brown the beef in batches for 3-4 minutes per side until deeply seared, then set aside.
3. Step 3: Add 1 cup diced onions to the pot and cook for 5 minutes until softened and translucent, then return the beef to the pot.
4. Step 4: Pour in 4 cups beef broth, add 2 medium sliced carrots, 2 medium sliced parsnips, 2 medium cubed potatoes, 1 tsp dried thyme, and 2 bay leaves; bring to a gentle simmer.
5. Step 5: Cover and cook on low heat for 2 hours, stirring occasionally, until beef is fork-tender and vegetables are cooked through.