Davis Family Beef Stew with Root Vegetables
A hearty, slow-simmered stew with tender beef and earthy root vegetables, ideal for cold evenings. This american-inspired slow cooker ready in about 140 minutes pairs cut into 1-inch cubes beef chuck roast, all-purpose flour, diced onions for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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
- 1.5 lbs, cut into 1-inch cubes beef chuck roast
- 2 tbsp all-purpose flour
- 1 cup diced onions
- 2 medium, peeled and sliced 1/2-inch thick carrots
- 2 medium, peeled and sliced 1/2-inch thick parsnips
- 2 medium, peeled and cubed 1-inch potatoes
- 4 cups beef broth
- 1 tsp dried thyme
- 2 bay leaves
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Pat beef chuck roast cubes dry with paper towels, then toss with 2 tbsp all-purpose flour, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
- Step 2: Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat; brown the beef in batches for 3-4 minutes per side until deeply seared, then set aside.
- Step 3: Add 1 cup diced onions to the pot and cook for 5 minutes until softened and translucent, then return the beef to the pot.
- Step 4: Pour in 4 cups beef broth, add 2 medium sliced carrots, 2 medium sliced parsnips, 2 medium cubed potatoes, 1 tsp dried thyme, and 2 bay leaves; bring to a gentle simmer.
- Step 5: Cover and cook on low heat for 2 hours, stirring occasionally, until beef is fork-tender and vegetables are cooked through.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Davis Family Beef Stew with Root Vegetables take to make?
Total time is about 140 minutes (20 min prep + 120 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 Davis Family Beef Stew with Root Vegetables?
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 all-purpose flour from drying out.
Can I substitute ingredients in Davis Family Beef Stew with Root Vegetables?
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 Davis Family Beef Stew with Root Vegetables for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Davis Family Beef Stew with Root Vegetables?
American slow cooker 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
- ★★★★★
Made with what I had on hand and it still came out great.
- ★★★★★
Added some red pepper flakes for heat — highly recommend.
- ★★★★★
Great base recipe! I added a pinch of smoked paprika and it was even better.
