Beef Stew with Root Vegetables

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-12 · Updated 2026-04-12

Hearty beef stew with tender root vegetables and a rich, savory broth, made for cold, snowy days. This french-inspired one pot ready in about 160 minutes pairs cubed beef chuck, medium peeled and diced carrots, medium peeled and diced parsnips for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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

• 2 lbs cubed beef chuck
• 4 medium peeled and diced carrots
• 2 medium peeled and diced parsnips
• 3 medium peeled and diced potatoes
• 1 large diced yellow onion
• 4 cloves minced garlic
• 4 cups beef broth
• 2 tbsp tomato paste
• 1 tsp dried thyme
• 2 bay leaves
• 2 tbsp all-purpose flour
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Pat 2 lbs beef chuck cubes dry with paper towels. Season generously with salt and black pepper.
2. Step 2: Heat 2 tbsp olive oil in a Dutch oven over medium-high heat. Sear beef in batches until browned on all sides (about 3-4 minutes per side), then set aside.
3. Step 3: Add diced yellow onion to the pot and cook for 3 minutes until softened. Stir in 4 minced garlic cloves and cook for 1 minute until fragrant.
4. Step 4: Add 2 tbsp tomato paste and cook for 1 minute, stirring constantly to prevent burning.
5. Step 5: Sprinkle 2 tbsp all-purpose flour over the mixture and stir for 1 minute to create a roux.
6. Step 6: Return beef to the pot. Add 4 cups beef broth, 1 tsp dried thyme, 2 bay leaves, 4 diced carrots, 2 diced parsnips, and 3 diced potatoes.
7. Step 7: Bring to a gentle simmer, then cover and reduce heat to low. Cook for 2 hours, stirring occasionally, until beef is fork-tender.
8. Step 8: Remove bay leaves. Taste and adjust seasoning with additional salt and pepper if needed.
9. Step 9: Simmer uncovered for 10 minutes to thicken slightly before serving.