North Dakota Prairie-Style Beef Stew with Root Vegetables

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

Hearty beef stew simmered with locally foraged root vegetables, featuring slow-cooked beef and earthy root vegetables for a comforting meal. This american-inspired slow cooker ready in about 170 minutes pairs cut into 1-inch cubes beef chuck roast, all-purpose flour, beef broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 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
• 2 tbsp all-purpose flour
• 3 cups beef broth
• 12 oz, peeled and cut into 1/2-inch dice carrots
• 8 oz, peeled and cut into 1/2-inch dice parsnips
• 1 medium, finely chopped onion
• 2 cloves, minced garlic
• 1 tbsp tomato paste
• 1 tsp dried thyme
• 2 bay leaf
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Pat beef cubes dry and season with 1 tbsp flour, 1/2 tsp salt, and 1/4 tsp black pepper. Heat 1 tbsp oil in a Dutch oven over medium-high heat until shimmering, then brown beef in batches (about 5 minutes per batch) until deeply browned on all sides.
2. Step 2: Remove beef and add onion to the pot, cooking for 3 minutes until softened. Add garlic and tomato paste, stirring for 1 minute until fragrant.
3. Step 3: Return beef to the pot, add beef broth, 1 tsp dried thyme, 2 bay leaves, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a gentle simmer, then cover and cook on low heat for 1.5 hours.
4. Step 4: Add carrots, parsnips, and remaining 1 tbsp flour mixed with 2 tbsp water. Simmer uncovered for 30 minutes until vegetables are tender and sauce thickens to coat the back of a spoon.