Monthly Slow-Cooked Beef Stew with Root Vegetables

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

Hearty beef stew slowly cooked with root vegetables and aromatic spices, perfect for a comforting monthly meal. This French-inspired meal-prep recipe, ready in about 260 minutes, pairs beef chuck, cubed, carrots, parsnips 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 lbs beef chuck, cubed
• 3 medium, peeled and cut into 1-inch pieces carrots
• 2 medium, peeled and cut into 1-inch pieces parsnips
• 1 large, diced yellow onion
• 3 cloves, minced garlic cloves
• 4 cups beef broth
• 2 tbsp tomato paste
• 2 tbsp olive oil
• 1 tsp dried thyme
• 1 bay leaf
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp all-purpose flour

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Step 2: Toss 2 lbs beef chuck cubes in 2 tbsp all-purpose flour seasoned with 1 tsp salt and 1/2 tsp black pepper, shaking off excess.
3. Step 3: Brown the beef cubes in batches in the hot oil for 3-4 minutes per batch until deeply browned on all sides; transfer to slow cooker.
4. Step 4: In the same skillet, add 1 large diced yellow onion and 3 minced garlic cloves, sauté for 4 minutes until softened and fragrant.
5. Step 5: Transfer onion and garlic to the slow cooker with beef, then add 3 peeled and chopped carrots, 2 peeled and chopped parsnips, 4 cups beef broth, 2 tbsp tomato paste, 1 tsp dried thyme, and 1 bay leaf.
6. Step 6: Cover and cook on low for 8 hours or on high for 4 hours until beef is tender and vegetables are soft.
7. Step 7: Remove bay leaf before serving and adjust seasoning with salt and pepper as needed.