Grandma's Heirloom Beef Stew

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

A slow-simmered stew with tender beef, root vegetables, and herbs, evoking the warmth of family recipes passed down through generations. This american-inspired beef ready in about 170 minutes pairs cut into 1-inch cubes beef chuck, tablespoons olive oil, diced onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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
• 2 tablespoons olive oil
• 1, diced onion
• 2, sliced into 1/2-inch rounds carrot
• 2 stalks, sliced celery
• 3 cloves, minced garlic
• 4 cups beef broth
• 1 cup, diced potatoes
• 1 cup, diced parsnips
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 1 bay leaf
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons all-purpose flour

Instructions

1. Step 1: Heat 2 tablespoons olive oil in a Dutch oven over medium-high heat, then sear 1.5 lbs beef chuck cubes for 4-5 minutes per side until browned, turning with tongs to ensure even browning.
2. Step 2: Add 1 diced onion, 2 sliced carrots, 2 sliced celery stalks, and 3 minced garlic cloves, stirring for 3-4 minutes until vegetables are softened and fragrant.
3. Step 3: Stir in 2 tablespoons tomato paste and cook for 1 minute, then pour in 4 cups beef broth, add 1 teaspoon dried thyme, 1 bay leaf, 1/2 teaspoon salt, and 1/4 teaspoon black pepper; bring to a simmer.
4. Step 4: Cover and simmer on low heat for 1.5 hours, then add 1 cup diced potatoes and 1 cup diced parsnips, cover, and simmer for 45 minutes until vegetables are tender.
5. Step 5: Mix 2 tablespoons all-purpose flour with 2 tablespoons cold water to form a slurry, stir into the stew, and cook for 5 minutes until sauce thickens and coats the back of a spoon.