One-Pot Savory Beef and Root Vegetable Stew

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

A hearty, slow-simmered beef stew enriched with tender root vegetables and aromatic herbs, perfect for warming up any evening. This international-inspired beef ready in about 140 minutes pairs beef chuck, cut into 1-inch cubes, yellow onion, diced, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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, cut into 1-inch cubes
• 3 medium carrots, peeled and sliced into 1/2-inch rounds
• 2 medium parsnips, peeled and chopped into 1-inch pieces
• 1 large yellow onion, diced
• 3 cloves garlic cloves, minced
• 4 cups beef broth
• 2 tbsp tomato paste
• 2 tbsp olive oil
• 2 tbsp all-purpose flour
• 3 sprigs fresh thyme sprigs
• 1 leaf bay leaf
• 1.5 tsp salt
• 1 tsp black pepper, freshly ground

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large heavy-bottomed pot over medium-high heat until shimmering. Add 1.5 lbs beef chuck cubes, season with 1 tsp salt and 1/2 tsp black pepper, and brown on all sides for about 5 minutes, turning to develop a rich crust. Remove beef and set aside.
2. Step 2: Lower heat to medium, add 1 large diced yellow onion and sauté for 4 minutes until softened and translucent. Stir in 3 minced garlic cloves and cook for 30 seconds until fragrant.
3. Step 3: Sprinkle 2 tbsp all-purpose flour over the onion and garlic, stirring continuously for 1 minute to cook out the raw flour taste and create a roux base.
4. Step 4: Stir in 2 tbsp tomato paste, cooking for another minute to deepen flavor. Gradually pour in 4 cups beef broth, whisking constantly to avoid lumps.
5. Step 5: Return browned beef to the pot along with 3 sprigs fresh thyme, 1 bay leaf, 3 sliced carrots, and 2 chopped parsnips. Season with remaining 1/2 tsp salt and 1/2 tsp black pepper.
6. Step 6: Bring stew to a gentle simmer, cover partially with a lid, and cook on low heat for 1.5 to 2 hours until beef is fork-tender and vegetables are soft, stirring occasionally to prevent sticking.
7. Step 7: Remove thyme sprigs and bay leaf, adjust seasoning with extra salt or pepper if desired, and serve hot.