Brown's Root Vegetable Beef Stew

By AislePrompt Editorial · Published 2026-04-16 · Updated 2026-04-16

A hearty stew simmered with earthy root vegetables and tender beef, perfect for chilly evenings. This American one-pot recipe, ready in about 115 minutes, pairs beef chuck, olive oil, and carrots for a weeknight-friendly dinner. 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 "Build a week of meals around this recipe" 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

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Instructions

1. 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.
2. 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.
3. 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.
4. 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.