Brown's Root Vegetable Beef Stew
A hearty stew simmered with earthy root vegetables and tender beef, perfect for chilly evenings. This american-inspired one pot ready in about 115 minutes pairs beef chuck, olive oil, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, 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
- 2 tbsp olive oil
- 2 cups carrots
- 2 cups potatoes
- 1 cup parsnips
- 1 medium yellow onion
- 4 cups beef broth
- 1 can (14 oz) canned diced tomatoes
- 1 tsp dried thyme
- 1 bay leaf
- 1 tsp salt
- 1/2 tsp black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Season 1.5 lbs diced beef chuck with 1 tsp salt and 1/2 tsp black pepper, then sear until deeply browned on all sides, about 8 minutes total.
- Step 2: Add 2 diced carrots, 2 diced potatoes, 1 cup diced parsnips, and 1 diced yellow onion to the pot, stirring to coat in fat for 3 minutes until slightly softened.
- Step 3: Pour in 4 cups beef broth and 1 can (14 oz) diced tomatoes, then add 1 tsp dried thyme and 1 bay leaf. Bring to a gentle simmer, cover, and cook on low heat for 1 hour and 15 minutes until beef is fork-tender.
- Step 4: Remove bay leaf, discard, and adjust seasoning with additional salt and pepper if needed. Simmer uncovered for 10 minutes to thicken slightly, stirring occasionally.
Frequently asked questions
How long does Brown's Root Vegetable Beef Stew take to make?
Total time is about 115 minutes (25 min prep + 90 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 Brown's Root Vegetable Beef 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 from drying out.
Can I substitute ingredients in Brown's Root Vegetable Beef 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 Brown's Root Vegetable Beef Stew for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Brown's Root Vegetable Beef 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
- ★★★★★
Loved the hearty meal. My kids even asked for seconds!
- ★★★★★
Perfect for a cold evening. The beef was tender and the vegetables cooked just right.
- ★★★★★
This stew was a hit with my family! The root vegetables added such a wonderful depth of flavor.
