One-Pot Spiced Beef Stew with Root Vegetables

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-02 · Updated 2026-05-02

A hearty, slow-cooked beef stew infused with warming spices and tender root vegetables, perfect for a comforting meal. This american-inspired no cook ready in about 135 minutes pairs beef chuck, cut into 1-inch cubes, olive oil, yellow onion, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, 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 lb beef chuck, cut into 1-inch cubes
• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 2 medium carrots, peeled and sliced into 1/2-inch rounds
• 1 medium parsnip, peeled and diced
• 3 cloves garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp paprika
• 2 tbsp tomato paste
• 3 cups beef broth
• 1 tsp salt
• 1/2 tsp black pepper
• 2 fresh thyme sprigs
• 1 bay leaf

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium-high heat. Add 1 lb beef chuck cubes and brown on all sides for about 6-8 minutes, then remove and set aside.
2. Step 2: In the same pot, add 1 diced yellow onion, 2 sliced carrots, and 1 diced parsnip. Sauté for 5 minutes until the onion is translucent and vegetables start to soften.
3. Step 3: Stir in 3 minced garlic cloves, 1 tsp ground cumin, 1 tsp ground coriander, and 1 tsp paprika, cooking for 1 minute until fragrant.
4. Step 4: Add 2 tbsp tomato paste and cook for 2 minutes, stirring frequently until the paste darkens slightly.
5. Step 5: Return the browned beef to the pot, pour in 3 cups beef broth, and add 1 tsp salt, 1/2 tsp black pepper, 2 sprigs fresh thyme, and 1 bay leaf.
6. Step 6: Bring to a boil, then reduce heat to low and simmer, covered, for 1.5 to 2 hours until beef is tender and stew has thickened.
7. Step 7: Remove thyme sprigs and bay leaf before serving.