Homestead Beef Stew with Root Vegetables
A deeply savory stew made with slow-simmered chuck roast and seasonal root vegetables, honoring traditional methods without modern shortcuts. This beef-inspired one pot ready in about 180 minutes pairs pounds beef chuck roast, tablespoons olive oil, diced 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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
Frequently asked questions
How long does Homestead Beef Stew with Root Vegetables take to make?
Total time is about 180 minutes (30 min prep + 150 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 Homestead 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 pounds beef chuck roast from drying out.
Can I substitute ingredients in Homestead 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 Homestead 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 Homestead Beef Stew with Root Vegetables?
Beef one pot 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
- ★★★★★
Loved it! Perfect for a cold evening. The root veggies made it so hearty.
- ★★★★★
This stew was a hit with the whole family! The root vegetables added such a wonderful depth of flavor.
- ★★★★☆
The beef was tender, but the stew was slightly bland. I'll add more herbs next time.
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