Herb-Infused Beef Stew with Root Vegetables

By AislePrompt Editorial · Published 2026-04-16 · Updated 2026-04-16

Slow-simmered beef and vegetables in a fragrant herb broth, emphasizing the natural depth of ingredients. This French-inspired slow-cooker recipe, ready in about 135 minutes, pairs beef chuck, 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
• 6 oz carrots
• 6 oz parsnips
• 1 large onion
• 3 cloves garlic
• 4 thyme sprigs
• 2 sprigs rosemary
• 3 cups beef broth
• 2 tbsp all-purpose flour
• 2 tbsp olive oil

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Instructions

1. Step 1: Cut 1.5 lbs beef chuck into 1-inch cubes. Pat dry with paper towels and season with salt and pepper.
2. Step 2: Heat 2 tbsp olive oil in a Dutch oven over medium-high heat. Sear beef in batches until browned on all sides (about 4 minutes per batch), then set aside.
3. Step 3: Dice 1 large onion and 3 minced garlic cloves. Add to the pot with the browned beef, cooking for 3 minutes until onion softens.
4. Step 4: Add 6 oz diced carrots and 6 oz diced parsnips, stirring to coat with oil. Sprinkle 2 tbsp all-purpose flour over vegetables and stir for 1 minute to cook off raw flour taste.
5. Step 5: Pour in 3 cups beef broth, add 4 thyme sprigs and 2 rosemary sprigs. Return beef to pot, bring to a gentle simmer, then cover and cook on low heat for 1 hour 45 minutes until beef is fork-tender.