North American Regional Beef Stew with Root Vegetables

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-24 · Updated 2026-07-24

A comforting slow-cooked beef stew featuring tender chunks of beef and hearty root vegetables, reflecting the essence of a localized North American regional dish. This american-inspired beef ready in about 155 minutes pairs beef chuck, cut into 1-inch cubes, vegetable oil, large yellow onion, diced 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, cut into 1-inch cubes
• 2 tbsp vegetable oil
• 1 large yellow onion, diced
• 3 medium carrots, peeled and cut into 1-inch pieces
• 2 medium parsnips, peeled and cut into 1-inch pieces
• 2 celery stalks, sliced
• 3 garlic cloves, minced
• 2 tbsp tomato paste
• 4 cups beef broth
• 1 cup red wine
• 2 bay leaves
• 3 fresh thyme sprigs
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1/4 cup all-purpose flour
• 2 tbsp cold water

Instructions

1. Step 1: Toss 2 lbs beef chuck cubes in 1/4 cup all-purpose flour seasoned with 1 tsp salt and 1/2 tsp black pepper until evenly coated.
2. Step 2: Heat 2 tbsp vegetable oil in a large heavy-bottom pot over medium-high heat until shimmering, then brown the beef cubes in batches for 4-5 minutes per batch until deep golden on all sides; transfer to a plate.
3. Step 3: Reduce heat to medium, add 1 large diced yellow onion, 3 minced garlic cloves, 3 sliced celery stalks, 3 peeled and 1-inch cut carrots, and 2 peeled and 1-inch cut parsnips; sauté for 6-7 minutes until softened and fragrant.
4. Step 4: Stir in 2 tbsp tomato paste and cook for 2 minutes to deepen flavor.
5. Step 5: Pour in 1 cup red wine and scrape up browned bits from the bottom, simmering for 3 minutes until slightly reduced.
6. Step 6: Return beef to pot, add 4 cups beef broth, 2 bay leaves, 3 fresh thyme sprigs, 1/2 tsp salt, and 1/2 tsp black pepper; bring to a boil, then reduce heat to low, cover, and simmer gently for 2 hours until beef is tender.
7. Step 7: Mix 2 tbsp cold water with any remaining flour to form a slurry, stir into stew, and cook uncovered for 10 minutes until the sauce thickens and coats the back of a spoon. Remove bay leaves and thyme sprigs before serving.