Northern Beef and Root Vegetable Stew
A hearty, slow-simmered stew featuring tender beef and seasonal root vegetables, perfect for chilly evenings inspired by northern comfort food traditions. This american-inspired comfort food ready in about 150 minutes pairs beef chuck, olive oil, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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 pounds beef chuck
- 3 tablespoons olive oil
- 1 large, diced yellow onion
- 3 cloves, minced garlic
- 4, peeled and cut into 1/2-inch pieces carrots
- 3, peeled and cut into 1-inch cubes potatoes
- 3, peeled and cut into 1/2-inch pieces parsnips
- 4 cups beef broth
- 1 cup, chopped canned tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 bay leaf
- 2 tablespoons all-purpose flour
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Pat beef cubes dry with paper towels and season with salt and pepper. Heat 2 tablespoons olive oil in a Dutch oven over medium-high heat, then sear beef in batches until browned on all sides, about 4 minutes per batch; transfer to a plate.
- Step 2: Add remaining 1 tablespoon olive oil to the pot, then sauté diced onion and minced garlic for 3 minutes until fragrant and softened.
- Step 3: Stir in carrots, potatoes, and parsnips, then add beef broth, canned tomatoes, tomato paste, thyme, and bay leaf. Return seared beef to the pot, bring to a simmer, cover, and cook on low heat for 1 hour 45 minutes.
- Step 4: Remove bay leaf. Whisk flour with 2 tablespoons cold water to make a slurry, then stir into the stew. Simmer uncovered for 5 minutes until thickened and coats the back of a spoon.
Frequently asked questions
How long does Northern Beef and Root Vegetable Stew take to make?
Total time is about 150 minutes (25 min prep + 125 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Northern Beef and Root Vegetable Stew?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep beef chuck from drying out.
Can I substitute ingredients in Northern Beef and Root Vegetable Stew?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Northern Beef and Root Vegetable Stew for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Northern Beef and Root Vegetable Stew?
American comfort food like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
My kids devoured it! The root vegetables gave such a lovely depth of flavor.
- ★★★★★
A perfect weeknight dinner that tasted like it simmered for hours.
- ★★★★★
This stew was so comforting on a chilly night, and the beef melted in my mouth!
