Compass-Spiced North Shore Beef Stew

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-30 · Updated 2026-07-30

A hearty beef stew infused with warming spices and root vegetables reminiscent of northern shores and rugged landscapes. This American-inspired beef recipe, ready in about 130 minutes, pairs beef chuck, cubed, carrots, peeled and sliced, parsnips, peeled and sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 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 beef chuck, cubed
• 3 medium carrots, peeled and sliced
• 2 medium parsnips, peeled and sliced
• 1 large yellow onion, diced
• 4 cloves garlic cloves, minced
• 4 cups beef broth
• 2 tbsp tomato paste
• 3 tbsp olive oil
• 1 tsp dried thyme
• 1/2 tsp ground allspice
• 2 leaves bay leaves
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1/4 cup flour
• 1/2 cup water

Instructions

1. Step 1: Toss 2 lbs beef chuck cubes in 1/4 cup flour seasoned with 1 tsp salt and 1/2 tsp black pepper until coated evenly.
2. Step 2: Heat 3 tbsp olive oil in a large heavy pot over medium-high heat until shimmering, then brown the beef in batches for 5 minutes each until deeply caramelized; transfer to a plate.
3. Step 3: Add 1 large diced yellow onion and 4 minced garlic cloves to the pot and sauté over medium heat for 3-4 minutes until softened and fragrant.
4. Step 4: Stir in 2 tbsp tomato paste, cooking for 2 more minutes until slightly darkened.
5. Step 5: Return the beef to the pot along with 4 cups beef broth, 1 tsp dried thyme, 1/2 tsp ground allspice, and 2 bay leaves.
6. Step 6: Bring to a boil, then reduce heat to low, cover, and simmer gently for 1 hour.
7. Step 7: Add 3 sliced carrots and 2 sliced parsnips, continue simmering uncovered for another 30 minutes until vegetables are tender.
8. Step 8: Mix 1/2 cup water with any remaining flour in a small bowl, then stir into the stew and cook for 5 more minutes until thickened.
9. Step 9: Adjust seasoning with 1/2 tsp salt and black pepper to taste. Remove bay leaves and serve hot, evoking the warmth of northern shores.