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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
