Old-Fashioned Beef Stew with Root Vegetables

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A hearty, slow-simmered stew featuring tender beef and root vegetables, a beloved comfort food recipe dating back to Victorian-era kitchens. This american-inspired soups ready in about 190 minutes pairs cut into 1-inch cubes beef chuck, all-purpose flour, olive oil 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.

Prep: 40 min Cook: 150 min Serves 6 American cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat 2 lb beef chuck cubes dry and season with salt and black pepper. Toss with 3 tbsp all-purpose flour until evenly coated.
  2. Step 2: Heat 2 tbsp olive oil in a large pot over medium-high heat. Add floured beef in batches and sear for 5 minutes per side until browned, then remove and set aside.
  3. Step 3: Add 1 large diced yellow onion to the pot and cook for 3 minutes until softened. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
  4. Step 4: Add 2 tbsp tomato paste and cook for 2 minutes, then stir in 2 cups beef broth and 1 cup red wine, scraping up browned bits from the pot bottom.
  5. Step 5: Return seared beef to the pot. Add 3 diced carrots, 3 diced parsnips, 2 diced potatoes, 1 tsp dried rosemary, and 1 bay leaf. Bring to a simmer.
  6. Step 6: Cover and reduce heat to low. Simmer gently for 2.5 hours, or until beef is fork-tender and vegetables are cooked through, skimming excess fat occasionally.
  7. Step 7: Discard the bay leaf and adjust seasoning with salt and black pepper as needed. Serve hot with crusty bread.

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Frequently asked questions

How long does Old-Fashioned Beef Stew with Root Vegetables take to make?

Total time is about 190 minutes (40 min prep + 150 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 Old-Fashioned Beef Stew with Root Vegetables?

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 all-purpose flour from drying out.

Can I substitute ingredients in Old-Fashioned Beef Stew with Root Vegetables?

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 Old-Fashioned Beef Stew with Root Vegetables 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 Old-Fashioned Beef Stew with Root Vegetables?

American soups 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.

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