Dutch Oven Beef Stew with Root Vegetables
A deeply flavorful stew with fall-apart beef and tender root vegetables, simmered slowly for optimal richness. This american-inspired one pot ready in about 180 minutes pairs cut into 1-inch cubes 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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Dutch Oven Beef Stew with Root Vegetables take to make?
Total time is about 180 minutes (30 min prep + 150 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 Dutch Oven 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 Dutch Oven 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 Dutch Oven 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 Dutch Oven Beef Stew with Root Vegetables?
American one pot 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
- ★★★★★
The flavors in this dutch are incredible.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
