One-Pot Beef Stew with Root Vegetables

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-21 · Updated 2026-04-21

Hearty stew simmered with tender beef and earthy root vegetables for a comforting meal. This american-inspired one pot ready in about 110 minutes pairs cubed 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 480 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

• 1.25 lbs, cubed beef chuck roast
• 2 tbsp all-purpose flour
• 4 cups beef broth
• 2 cups, sliced carrots
• 1 cup, sliced parsnips
• 1, chopped onion
• 2 stalks, chopped celery
• 3, minced garlic cloves
• 1 can (14 oz) diced tomatoes
• 2 thyme sprigs
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Season 1.25 lbs cubed beef chuck roast with 2 tbsp all-purpose flour, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
2. Step 2: Heat a large Dutch oven over medium-high heat. Brown the beef in two batches, 3-4 minutes per side until golden, then set aside.
3. Step 3: Add 1 chopped onion, 2 chopped celery stalks, and 3 minced garlic cloves to the pot, sautéing for 3 minutes until fragrant. Stir in 2 cups sliced carrots, 1 cup sliced parsnips, 1 can diced tomatoes, 4 cups beef broth, and 2 thyme sprigs. Return beef to pot, bring to a gentle simmer, then cover and cook on low for 90 minutes until beef is fork-tender.