Hearty Beef and Root Vegetable Stew

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

A hearty, slow-simmered stew featuring tender beef and seasonal root vegetables, built for a cold night. This American-inspired one-pot recipe, ready in about 150 minutes, pairs beef chuck roast, carrots, parsnips 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 beef chuck roast
• 3 medium carrots
• 2 medium parsnips
• 1 large onion
• 4 cloves garlic
• 4 cups beef broth
• 2 tbsp tomato paste
• 2 cups diced potatoes
• 1 tsp dried thyme
• 2 bay leaves
• 2 tbsp olive oil
• 3 tbsp all-purpose flour
• 1 tsp salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: Cut 1.5 lbs beef chuck roast into 1-inch cubes, season with 1 tsp salt and 1/2 tsp black pepper, and dust evenly with 3 tbsp all-purpose flour.
2. Step 2: Heat 2 tbsp olive oil in a Dutch oven over medium-high heat, add beef cubes in a single layer, and sear for 4-5 minutes per side until deeply browned, then remove and set aside.
3. Step 3: Add 1 large diced onion and 4 minced garlic cloves to the pot, sauté for 3 minutes until softened and fragrant, then stir in 2 tbsp tomato paste and cook for 1 minute until it darkens slightly.
4. Step 4: Return beef to the pot, add 4 cups beef broth, 1 tsp dried thyme, and 2 bay leaves, then bring to a gentle simmer.
5. Step 5: Add 3 diced carrots, 2 diced parsnips, and 2 cups diced potatoes, cover, and simmer on low heat for 2 hours until beef is fork-tender and vegetables are cooked through.
6. Step 6: Discard bay leaves, adjust seasoning with salt and pepper to taste, and serve hot with crusty bread.