Midwest Farmhouse Beef Stew with Root Vegetables

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

A slow-simmered stew featuring tender beef, locally grown root vegetables, and a rich beef stock base, finished with fresh parsley for a comforting winter meal. This american-inspired slow cooker ready in about 175 minutes pairs cut into 1-inch cubes beef chuck roast, large, finely chopped onion, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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 lbs, cut into 1-inch cubes beef chuck roast
• 3 medium, peeled and diced into 1/2-inch pieces carrots
• 2 medium, peeled and diced into 1/2-inch pieces parsnips
• 1 large, finely chopped onion
• 3 cloves, minced garlic
• 4 cups beef stock
• 2 tbsp all-purpose flour
• 1 tbsp tomato paste
• 1 tbsp, chopped fresh thyme
• 2 tbsp, chopped fresh parsley

Instructions

1. Step 1: Pat beef chuck dry with paper towels, then season with 1/2 tsp salt and 1/4 tsp black pepper. Heat 1 tbsp oil in a large Dutch oven over medium-high heat; sear beef in batches until browned on all sides (3-4 minutes per batch), then set aside.
2. Step 2: Add chopped onion and minced garlic to the Dutch oven; cook for 3 minutes until softened. Stir in 1 tbsp tomato paste and cook for 1 minute until fragrant.
3. Step 3: Sprinkle 2 tbsp all-purpose flour over the vegetables and stir for 1 minute to cook off raw flour taste.
4. Step 4: Return beef to the pot, add 4 cups beef stock, 1 tbsp chopped thyme, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a gentle simmer, then cover and reduce heat to low.
5. Step 5: Simmer uncovered for 2.5 hours, adding diced carrots and parsnips during the last 45 minutes of cooking until vegetables are tender and beef is fork-tender.
6. Step 6: Remove beef and vegetables from the pot, strain the broth through a fine-mesh sieve, then return the broth to the pot. Simmer for 10 minutes until slightly thickened.
7. Step 7: Return beef and vegetables to the pot, simmer for 5 more minutes. Stir in 2 tbsp chopped fresh parsley before serving.