Marolles-Style Root Vegetable Beef Stew
A slow-simmered stew of tender beef and earthy root vegetables, inspired by the historic Marolles neighborhood's rustic charm and flea market treasures. This Belgian-inspired one-pot recipe, ready in about 110 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 420 calories and feeds 4, 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 lb beef chuck
- 1 cup carrots
- 1 cup parsnips
- 1 cup potatoes
- 1/2 cup onion
- 2 cloves garlic
- 2 cups beef broth
- 1 tsp thyme
- 1 tbsp all-purpose flour
The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Cut 1 lb beef chuck into 1-inch cubes and dust with 1 tbsp all-purpose flour, shaking off excess.
- Step 2: In a large pot, heat 1 tbsp olive oil over medium-high heat and brown the beef cubes in batches until golden, about 3 minutes per batch.
- Step 3: Add 1/2 cup chopped onion and 2 minced garlic cloves to the pot, sautéing for 2 minutes until fragrant.
- Step 4: Stir in 1 cup diced carrots, 1 cup diced parsnips, 1 cup diced potatoes, and 1 tsp thyme, then pour in 2 cups beef broth.
- Step 5: Bring to a gentle boil, reduce heat to low, cover, and simmer for 1 hour 30 minutes until beef is fork-tender.
