Low Heat Simmered Beef and Root Vegetable Stew

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Hearty beef stew simmered slowly over low heat with root vegetables, developing rich flavors and tender textures perfect for a cozy meal. This American-inspired low-carb recipe, ready in about 205 minutes, pairs beef chuck, cut into 1-inch cubes, canola oil, carrots 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 low-carb week and pairs well with cauliflower rice or roasted green vegetables. 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.

Prep: 25 min Cook: 180 min Serves 6 American cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 3 tbsp canola oil in a large heavy pot over medium-high heat. Add 2 lbs beef chuck cubes in batches, browning all sides for about 8 minutes per batch. Remove and set aside.
  2. Step 2: Reduce heat to medium and add 2 diced yellow onions, 2 diced celery stalks, 3 chopped carrots, and 2 chopped parsnips. Sauté for 6-7 minutes until softened and beginning to brown.
  3. Step 3: Stir in 4 minced garlic cloves and 2 tbsp tomato paste, cooking for 2 minutes until fragrant.
  4. Step 4: Return the browned beef to the pot and pour in 4 cups beef broth and 1 cup red wine. Add 2 bay leaves, 3 sprigs fresh thyme, 1 1/2 tsp salt, and 1 tsp black pepper.
  5. Step 5: Bring the stew to a gentle simmer, then reduce heat to low. Cover and cook for 2 1/2 to 3 hours, stirring occasionally, until beef is very tender and sauce thickens.
  6. Step 6: Remove bay leaves and thyme sprigs before serving.

Frequently asked questions

How long does Low Heat Simmered Beef and Root Vegetable Stew take to make?

Total time is about 205 minutes (25 min prep + 180 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 Low Heat Simmered Beef and Root Vegetable Stew?

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 canola oil from drying out.

Can I substitute ingredients in Low Heat Simmered Beef and Root Vegetable Stew?

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 Low Heat Simmered Beef and Root Vegetable Stew 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 Low Heat Simmered Beef and Root Vegetable Stew?

American low carb like this pair well with a low-carb side — cauliflower rice, roasted broccoli or asparagus, or a leafy salad with olive oil and parmesan. Rice, couscous and bread would blow the carb budget this recipe is built around. Tap "Plan a meal with the AI" to get specific side suggestions.

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