Brown's Hearty Beef and Vegetable Stew with Root Vegetables

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

A slow-simmered stew packed with tender beef, root vegetables, and aromatic herbs for a deeply satisfying winter meal. This American-inspired soup recipe, ready in about 150 minutes, pairs beef chuck, olive oil, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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
• 2 tbsp olive oil
• 1 large, diced onion
• 2 medium, diced carrot
• 2 stalks, diced celery
• 3 cloves, minced garlic
• 2 tbsp flour
• 4 cups beef broth
• 2 tbsp tomato paste
• 1 tsp thyme
• 2 bay leaf
• 2 cups, cubed potatoes
• 1 cup, cubed parsnips

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Season 2 lbs beef chuck cubes with salt and pepper. Heat 2 tbsp olive oil in a Dutch oven over medium-high heat. Brown beef in batches for 3-4 minutes per side; set aside.
2. Step 2: Add 1 large diced onion, 2 diced carrots, 2 diced celery stalks, and 3 minced garlic cloves to the pot. Sauté for 5 minutes until softened.
3. Step 3: Sprinkle 2 tbsp flour over vegetables, stir for 1 minute, then add 2 tbsp tomato paste and cook for 1 minute.
4. Step 4: Return beef to pot, add 4 cups beef broth, 1 tsp thyme, 2 bay leaves, and 1 tsp salt. Bring to a simmer, cover, and cook on low for 1.5 hours.
5. Step 5: Add 2 cups cubed potatoes and 1 cup cubed parsnips. Cook uncovered for 30 minutes until vegetables are tender and sauce has thickened to coat the back of a spoon.
6. Step 6: Discard bay leaves before serving.