Northwestern Spiced Beef and Root Vegetable Stew

By AislePrompt Editorial · Published 2026-05-24 · Updated 2026-05-24

A hearty beef stew simmered with earthy root vegetables and warm spices reminiscent of northern climates. This American-inspired beef recipe, ready in about 125 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 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

• 2 lbs beef chuck, cubed
• 3 medium, peeled and chopped into 1-inch pieces carrots
• 2 medium, peeled and chopped into 1-inch pieces parsnips
• 1 large, diced yellow onion
• 3, minced garlic cloves
• 4 cups beef broth
• 2 tbsp tomato paste
• 3 tbsp olive oil
• 1 tsp dried rosemary
• 1/2 tsp ground allspice
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1 bay leaf
• 2 tbsp, chopped for garnish fresh parsley

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 3 tbsp olive oil in a large heavy-bottom pot over medium-high heat. Add 2 lbs cubed beef chuck and brown on all sides for about 6-8 minutes, working in batches if needed. Remove beef and set aside.
2. Step 2: In the same pot, add 1 large diced yellow onion and sauté for 4 minutes until translucent. Add 3 minced garlic cloves and cook for 1 minute until fragrant.
3. Step 3: Stir in 2 tbsp tomato paste, 1 tsp dried rosemary, 1/2 tsp ground allspice, 1 1/2 tsp salt, and 1 tsp black pepper. Cook for 2 minutes to deepen flavor.
4. Step 4: Return the beef to the pot and add 4 cups beef broth along with 1 bay leaf. Bring to a simmer, cover, and reduce heat to low. Cook for 1 hour.
5. Step 5: After 1 hour, add 3 chopped carrots and 2 chopped parsnips to the pot. Cover and simmer for another 45 minutes until vegetables are tender and beef is fork-tender.
6. Step 6: Remove bay leaf, adjust seasoning if needed, and sprinkle 2 tbsp chopped fresh parsley over the stew before serving.