One-Pot Aussie Beef and Vegetable Stew

By AislePrompt Editorial · Published 2026-05-21 · Updated 2026-05-21

Hearty and comforting, this one-pot beef stew combines tender chunks of beef with root vegetables and classic Australian flavors. This Australian-inspired beef recipe, ready in about 130 minutes, pairs beef chuck, cubed, olive oil, yellow onion 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

• 1.5 lbs beef chuck, cubed
• 2 tbsp olive oil
• 1 large, diced yellow onion
• 3 medium, peeled and sliced into 1/2-inch rounds carrots
• 2 medium, peeled and cut into 1-inch pieces parsnips
• 3 medium, peeled and cubed potatoes
• 3, minced garlic cloves
• 2 tbsp tomato paste
• 4 cups beef broth
• 1 tsp dried thyme
• 2 bay leaves
• 1.5 tsp salt
• 1 tsp black pepper
• 1 cup frozen peas
• 1/4 cup chopped fresh parsley

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Add 1.5 lbs beef chuck cubes in batches, browning all sides for about 5-6 minutes per batch, then set browned beef aside.
2. Step 2: In the same pot, add 1 large diced yellow onion and sauté for 4 minutes until softened and translucent.
3. Step 3: Add 3 minced garlic cloves and 2 tbsp tomato paste, cooking for 1 minute until fragrant and the tomato paste darkens slightly.
4. Step 4: Return beef to the pot along with 3 sliced carrots, 2 chopped parsnips, 3 cubed potatoes, 4 cups beef broth, 1 tsp dried thyme, 2 bay leaves, 1.5 tsp salt, and 1 tsp black pepper.
5. Step 5: Stir well, bring to a boil, then reduce heat to low and simmer uncovered for 1.5 hours until beef is tender and vegetables are cooked through.
6. Step 6: Stir in 1 cup frozen peas and cook for an additional 5 minutes.
7. Step 7: Remove bay leaves, sprinkle with 1/4 cup chopped fresh parsley, and serve hot.