Estate-Grade Beef Stew with Root Vegetables

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

A hearty, slow-simmered stew using classic pantry staples, inspired by vintage estate auction housewares. This american-inspired slow cooker ready in about 160 minutes pairs cubed beef chuck, all-purpose flour, beef broth 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 1/2 lbs cubed beef chuck
• 3 tbsp all-purpose flour
• 4 cups beef broth
• 3 medium peeled and sliced carrots
• 2 medium peeled and sliced parsnips
• 1 large chopped onion
• 3 cloves minced garlic
• 1 tsp dried thyme
• 2 bay leaves
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp freshly ground black pepper

Instructions

1. Step 1: Pat beef cubes dry, then toss with 3 tbsp all-purpose flour, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
2. Step 2: Heat 2 tbsp olive oil in a heavy Dutch oven over medium-high heat. Sear beef in batches for 3-4 minutes per side until deeply browned, transferring to a plate as done.
3. Step 3: Add onion to the pot and cook for 3 minutes until softened. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
4. Step 4: Return beef to the pot, add 4 cups beef broth, 3 sliced carrots, 2 sliced parsnips, 1 tsp dried thyme, and 2 bay leaves. Bring to a gentle simmer.
5. Step 5: Cover and reduce heat to low. Simmer for 2 hours and 15 minutes, stirring occasionally, until beef is fork-tender and vegetables are tender.