One-Pot Root Vegetable Stew with Tender Braised Beef
A hearty stew combining slow-braised beef with a medley of earthy root vegetables in a savory broth. This American-inspired beef recipe, ready in about 140 minutes, pairs beef chuck, cut into 1.5-inch cubes, carrots, peeled and chopped, parsnips, peeled and chopped 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, cut into 1.5-inch cubes
- 2 cups carrots, peeled and chopped
- 2 cups parsnips, peeled and chopped
- 1 cup yellow onion, diced
- 4 cloves garlic cloves, minced
- 4 cups beef broth
- 2 tablespoons tomato paste
- 3 tablespoons olive oil
- 3 sprigs fresh thyme sprigs
- 1 bay leaf
- 1.5 teaspoons salt
- 1 teaspoon black pepper
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 3 tablespoons olive oil in a large heavy-bottomed pot over medium-high heat. Add 1.5 pounds beef chuck cubes and brown on all sides for 5-6 minutes until a deep crust forms, then remove beef and set aside.
- Step 2: Lower heat to medium and add 1 cup diced yellow onion and 4 minced garlic cloves to the pot, sautéing for 3-4 minutes until the onion is translucent and fragrant.
- Step 3: Stir in 2 tablespoons tomato paste and cook for 1 minute until it darkens slightly and coats the vegetables.
- Step 4: Return the browned beef to the pot along with 2 cups chopped carrots, 2 cups chopped parsnips, 4 cups beef broth, 3 thyme sprigs, 1 bay leaf, 1.5 teaspoons salt, and 1 teaspoon black pepper. Bring to a gentle simmer.
- Step 5: Cover pot, reduce heat to low, and simmer for 2 hours until beef is fork-tender and vegetables are soft, stirring occasionally.
- Step 6: Remove thyme sprigs and bay leaf before serving. Adjust seasoning with salt and pepper as desired.
Frequently asked questions
How long does One-Pot Root Vegetable Stew with Tender Braised Beef take to make?
Total time is about 140 minutes (20 min prep + 120 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 One-Pot Root Vegetable Stew with Tender Braised Beef?
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 carrots, peeled and chopped from drying out.
Can I substitute ingredients in One-Pot Root Vegetable Stew with Tender Braised Beef?
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 One-Pot Root Vegetable Stew with Tender Braised Beef 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 One-Pot Root Vegetable Stew with Tender Braised Beef?
American beef 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.
