Iron-Stew Pot Braised Beef with Root Vegetables

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-11 · Updated 2026-05-11

A hearty iron-pot stew featuring tender beef chunks and a medley of root vegetables simmered in a savory broth, perfect for cozy dinners. This american-inspired beef ready in about 145 minutes pairs large yellow onion, diced, garlic cloves, minced, beef broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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

• 2 pounds beef chuck, cut into 1.5-inch cubes
• 3 medium carrots, peeled and cut into 1-inch pieces
• 2 medium parsnips, peeled and cut into 1-inch pieces
• 1 large yellow onion, diced
• 4 cloves garlic cloves, minced
• 4 cups beef broth
• 2 tablespoons tomato paste
• 3 tablespoons olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 1/2 teaspoons salt
• 1 teaspoon black pepper
• 2 tablespoons all-purpose flour

Instructions

1. Step 1: Heat 3 tablespoons olive oil in a large iron pot over medium-high heat until shimmering. Toss 2 pounds beef chuck cubes in 2 tablespoons all-purpose flour seasoned with 1 teaspoon salt and 1/2 teaspoon black pepper, then brown the beef in batches for 3-4 minutes per side until a deep crust forms. Set browned beef aside.
2. Step 2: Add 1 large diced yellow onion and 4 minced garlic cloves to the pot, sautéing over medium heat for 4 minutes until fragrant and softened but not browned.
3. Step 3: Stir in 2 tablespoons tomato paste, 1 teaspoon dried thyme, and 1 teaspoon dried rosemary, cooking for 1 minute until aromatic.
4. Step 4: Return the beef to the pot along with 4 cups beef broth, 3 peeled and cut carrots, and 2 peeled and cut parsnips. Bring to a gentle simmer, cover, reduce heat to low, and cook for 2 hours until beef is fork-tender and vegetables are soft.
5. Step 5: Adjust seasoning with an additional 1/2 teaspoon salt and 1/2 teaspoon black pepper if needed. Serve hot, spooning the rich broth over the beef and vegetables.