Genuine Slow-Cooked Beef and Root Vegetable Stew
A deeply comforting stew featuring fall-apart tender beef and earthy vegetables, simmered to perfection with aromatic herbs. This american-inspired one pot ready in about 175 minutes pairs beef chuck roast, medium carrots, medium parsnips 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 roast
- 4 medium carrots
- 3 medium parsnips
- 1 large onion
- 4 garlic cloves
- 4 cups beef broth
- 2 thyme sprigs
- 2 bay leaves
- 2 tbsp all-purpose flour
- 2 tbsp olive oil
Instructions
- Step 1: Pat beef dry with paper towels, then season generously with salt and pepper. Heat olive oil in a Dutch oven over medium-high heat until shimmering. Sear beef in batches for 4-5 minutes per side until deeply browned, then remove and set aside.
- Step 2: Dice onion and garlic cloves, then add to Dutch oven. Cook for 3 minutes until softened. Stir in flour and cook for 1 minute to eliminate raw taste.
- Step 3: Return beef to pot, add carrots, parsnips, beef broth, thyme, and bay leaves. Bring to a gentle simmer, then cover and transfer to a preheated 325°F (163°C) oven. Cook for 2.5 hours until beef is fork-tender and vegetables are soft.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Genuine Slow-Cooked Beef and Root Vegetable Stew take to make?
Total time is about 175 minutes (25 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 Genuine Slow-Cooked Beef and Root Vegetable Stew?
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 beef chuck roast from drying out.
Can I substitute ingredients in Genuine Slow-Cooked Beef and Root Vegetable Stew?
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 Genuine Slow-Cooked Beef and Root Vegetable Stew 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 Genuine Slow-Cooked Beef and Root Vegetable Stew?
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
- ★★★★★
Used half the salt and it was still plenty flavorful.
