Príosún Beef and Root Vegetable Stew

By AislePrompt Editorial · Published 2026-04-11 · Updated 2026-04-11

A slow-simmered stew with tender beef, earthy carrots, and parsnips in a rich, herb-infused broth. This Irish-inspired one-pot recipe, ready in about 170 minutes, pairs beef chuck, carrots, parsnips for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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
• 3 medium carrots
• 2 medium parsnips
• 1 large onion
• 2 stalks celery
• 2 sprigs thyme
• 4 cups beef broth
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper

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Instructions

1. Step 1: Cut 1.5 pounds beef chuck into 1-inch cubes and season with 1 teaspoon salt and 1/2 teaspoon black pepper.
2. Step 2: Heat 2 tablespoons olive oil in a heavy Dutch oven over medium-high heat, then brown beef cubes in batches for 3-4 minutes per side until deeply seared, transferring to a plate.
3. Step 3: Sauté 1 large chopped onion and 2 chopped celery stalks in the pot for 5 minutes until softened, then add 3 diced carrots and 2 diced parsnips, cooking for 3 more minutes.
4. Step 4: Return beef to the pot, add 4 cups beef broth and 2 sprigs thyme, bring to a gentle simmer, cover, and cook on low heat for 2.5 hours until beef is fork-tender and vegetables are soft.