Herb-Infused Beef Stew with Root Vegetables
Slow-simmered beef and vegetables in a fragrant herb broth, emphasizing the natural depth of ingredients. This french-inspired slow cooker 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
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Cut 1.5 lbs beef chuck into 1-inch cubes. Pat dry with paper towels and season with salt and pepper.
- 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.
- 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.
- 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.
- 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.
Frequently asked questions
How long does Herb-Infused Beef Stew with Root Vegetables take to make?
Total time is about 135 minutes (30 min prep + 105 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 Herb-Infused Beef Stew with Root Vegetables?
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 from drying out.
Can I substitute ingredients in Herb-Infused Beef Stew with Root Vegetables?
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 Herb-Infused Beef Stew with Root Vegetables 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 Herb-Infused Beef Stew with Root Vegetables?
French slow cooker 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
- ★★★★★
This was absolutely perfect! The herbs really elevated the beef and vegetables. My family loved it.
- ★★★★☆
The stew was delicious but a bit too salty for my taste. Next time I'll reduce the salt.
- ★★★★☆
Perfect flavor, but the carrots took way longer to cook than expected in the slow cooker.
