Homestead Beef Stew with Root Vegetables

By AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

A deeply savory stew made with slow-simmered chuck roast and seasonal root vegetables, honoring traditional methods without modern shortcuts. This one-pot recipe, ready in about 180 minutes, pairs beef chuck roast, olive oil, yellow onion 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

• 1.5 pounds beef chuck roast
• 2 tablespoons olive oil
• 2, diced yellow onion
• 3, peeled and cut into 1-inch pieces carrot
• 2, peeled and cut into 1-inch pieces parsnip
• 2 medium, cubed potato
• 4 cups chicken stock
• 2 tablespoons tomato paste
• 1 tablespoon, chopped fresh thyme
• 2 tablespoons all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Pat 1.5 pounds beef chuck roast dry with paper towels, then season with 1 teaspoon salt and 1/2 teaspoon black pepper. Heat 2 tablespoons olive oil in a Dutch oven over medium-high heat until shimmering, then sear the beef in batches for 3-4 minutes per side until deeply browned.
2. Step 2: Remove beef and set aside. Add 2 diced yellow onions to the pot, cooking for 5 minutes until translucent. Stir in 2 tablespoons tomato paste and cook for 2 minutes until darkened.
3. Step 3: Sprinkle 2 tablespoons all-purpose flour over the onions, stirring constantly for 1 minute to cook off raw flour taste. Gradually pour in 4 cups chicken stock while scraping up browned bits from the pot.
4. Step 4: Return beef to the pot, add 3 diced carrots, 2 diced parsnips, and 2 cubed potatoes. Bring to a gentle simmer, then cover and reduce heat to low. Cook for 2.5 hours until beef is fork-tender.
5. Step 5: Stir in 1 tablespoon chopped fresh thyme and adjust seasoning with additional salt and pepper. Simmer uncovered for 15 minutes to thicken slightly, until vegetables are tender but not falling apart.