Dutch Oven Beef Stew with Root Vegetables

By AislePrompt Editorial · Published 2026-04-08 · Updated 2026-04-08

A deeply flavorful stew with fall-apart beef and tender root vegetables, simmered slowly for optimal richness. This American-inspired one-pot recipe, ready in about 180 minutes, pairs beef chuck roast, all-purpose flour, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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
• 2 tbsp olive oil
• 3 medium, peeled and cut into 1/2-inch chunks carrots
• 2 medium, peeled and cut into 1/2-inch chunks parsnips
• 1 large, diced yellow onion
• 3, minced garlic cloves
• 4 cups beef broth
• 14 oz, undrained diced tomatoes
• 4 thyme sprigs
• 2 bay leaves
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper

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

Instructions

1. Step 1: Pat 1.5 lbs beef chuck roast cubes dry, then toss with 2 tbsp all-purpose flour, 1 tsp kosher salt, and 1/2 tsp freshly ground black pepper.
2. Step 2: Heat 2 tbsp olive oil in a Dutch oven over medium-high heat; brown the beef in batches for 3-4 minutes per side until golden, then set aside.
3. Step 3: Add 1 large diced yellow onion and 3 minced garlic cloves to the pot, sautéing for 3 minutes until softened, then return beef to the pot.
4. Step 4: Pour in 4 cups beef broth and 14 oz diced tomatoes, add 3 medium diced carrots, 2 medium diced parsnips, 4 thyme sprigs, and 2 bay leaves; bring to a simmer.
5. Step 5: Cover and reduce heat to low, simmering for 2.5 hours until beef is fork-tender and vegetables are soft, adding more broth if needed.