Oven-Roasted British Beef and Root Vegetable Stew

By AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

Hearty British-style beef stew slow-roasted with root vegetables and aromatic herbs for a comforting meal. This British-inspired beef recipe, ready in about 200 minutes, pairs beef chuck, cubed, 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 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

• 2 lbs beef chuck, cubed
• 3 medium (about 1 1/2 cups) carrots, peeled and chopped
• 2 medium (about 1 cup) parsnips, peeled and chopped
• 3 medium (about 2 cups) potatoes, peeled and cubed
• 1 large onion, diced
• 3 garlic cloves, minced
• 4 cups beef broth
• 2 tbsp tomato paste
• 3 tbsp olive oil
• 1 tsp dried thyme
• 2 bay leaves
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1/4 cup all-purpose flour

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Instructions

1. Step 1: Preheat oven to 325°F. Toss 2 lbs cubed beef chuck with 1/4 cup all-purpose flour, 1 tsp salt, and 1/2 tsp black pepper until coated evenly.
2. Step 2: Heat 3 tbsp olive oil in a large Dutch oven over medium-high heat. Brown beef cubes in batches for 3-4 minutes per side until deeply caramelized. Remove beef and set aside.
3. Step 3: Lower heat to medium and add 1 large diced onion and 3 minced garlic cloves to the pot. Sauté for 5 minutes until softened and fragrant.
4. Step 4: Stir in 2 tbsp tomato paste, 1 tsp dried thyme, and cook for 1 minute until fragrant.
5. Step 5: Return beef to the pot along with 4 cups beef broth, 2 bay leaves, 3 chopped carrots, 2 chopped parsnips, and 3 cubed potatoes. Season with remaining 1/2 tsp salt and 1/2 tsp black pepper.
6. Step 6: Bring stew to a simmer on the stove, then cover and transfer to the preheated oven. Roast for 2 1/2 to 3 hours until beef is fork-tender and vegetables are soft.
7. Step 7: Remove bay leaves and adjust seasoning before serving this rich, slow-roasted beef and root vegetable stew warm.