Dutch Oven Beef Stew with Parsnips, Carrots and Rosemary

By AislePrompt Editorial · Published 2026-08-08 · Updated 2026-08-08

A hearty Dutch oven beef stew: flour-dusted chuck browned in batches, simmered with tomato paste, thyme and rosemary in beef broth until tender, with carrots and parsnips added for the last 45 minutes. This American-inspired beef recipe, ready in about 185 minutes, pairs beef chuck, cubed, yellow onion, diced, celery stalks, diced 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

• 2 lbs beef chuck, cubed
• 3 medium carrots, peeled and cut into 1-inch chunks
• 2 medium parsnips, peeled and cut into 1-inch chunks
• 1 large yellow onion, diced
• 2 celery stalks, diced
• 4 garlic cloves, minced
• 4 cups beef broth
• 2 tbsp tomato paste
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 2 bay leaves
• 3 tbsp olive oil
• 1/4 cup all-purpose flour
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1 cup water

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

Instructions

1. Step 1: Heat 3 tbsp olive oil in a large Dutch oven over medium-high heat. Toss 2 lbs beef chuck cubes with 1/4 cup all-purpose flour, 1 tsp salt, and 1/2 tsp black pepper, then brown in batches for 3-4 minutes per side until deeply caramelized. Set browned beef aside.
2. Step 2: In the same pot, add 1 large diced yellow onion, 2 diced celery stalks, and 4 minced garlic cloves. Sauté over medium heat for 5 minutes until the vegetables soften and become fragrant.
3. Step 3: Stir in 2 tbsp tomato paste, 1 tsp dried thyme, 1 tsp dried rosemary, and 1 tsp black pepper; cook for 2 minutes until the tomato paste darkens and coats the veggies.
4. Step 4: Return the beef to the pot along with 4 cups beef broth, 2 bay leaves, and 1 cup water. Bring to a simmer, cover, and reduce heat to low. Cook for 1 1/2 hours, stirring occasionally.
5. Step 5: Add 3 medium peeled carrots and 2 medium peeled parsnips cut into 1-inch chunks. Continue simmering uncovered for 45 minutes until beef and vegetables are fork-tender and the sauce thickens.