Oven-Roasted British Beef and Root Vegetable Stew
Hearty British-style beef stew slow-roasted with root vegetables and aromatic herbs for a comforting meal. This british-inspired beef ready in about 200 minutes pairs beef chuck, cubed, large onion, diced, garlic cloves, minced 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.
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 cloves garlic cloves, minced
- 4 cups beef broth
- 2 tbsp tomato paste
- 3 tbsp olive oil
- 1 tsp dried thyme
- 2 leaves bay leaves
- 1 1/2 tsp salt
- 1 tsp black pepper
- 1/4 cup all-purpose flour
Instructions
- 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.
- 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.
- 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.
- Step 4: Stir in 2 tbsp tomato paste, 1 tsp dried thyme, and cook for 1 minute until fragrant.
- 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.
- 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.
- Step 7: Remove bay leaves and adjust seasoning before serving this rich, slow-roasted beef and root vegetable stew warm.
Frequently asked questions
How long does Oven-Roasted British Beef and Root Vegetable Stew take to make?
Total time is about 200 minutes (20 min prep + 180 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 Oven-Roasted British Beef and Root Vegetable Stew?
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 beef chuck, cubed from drying out.
Can I substitute ingredients in Oven-Roasted British Beef and Root Vegetable Stew?
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 Oven-Roasted British Beef and Root Vegetable Stew 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 Oven-Roasted British Beef and Root Vegetable Stew?
British 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.
