Roasted Beef and Root Vegetable Stew

By AislePrompt Editorial · Published 2026-06-29 · Updated 2026-06-29

A hearty stew combining tender beef with root vegetables slow-roasted to develop rich, deep flavors. This American-inspired beef recipe, ready in about 170 minutes, pairs Sioux Falls beef chuck, cubed, carrots, parsnips for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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 Sioux Falls beef chuck, cubed
• 3 medium, peeled and cut into 1-inch chunks carrots
• 2 medium, peeled and cut into 1-inch chunks parsnips
• 1 large, diced yellow onion
• 4, minced garlic cloves
• 4 cups beef broth
• 2 tbsp tomato paste
• 3 tbsp olive oil
• 1 tbsp, chopped fresh thyme
• 2 whole bay leaves
• 1 tbsp kosher salt
• 1 tsp black pepper

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Instructions

1. Step 1: Preheat oven to 325°F. Toss 2 lbs Sioux Falls beef chuck cubes with 1 tbsp kosher salt and 1 tsp black pepper.
2. Step 2: Heat 3 tbsp olive oil in a large oven-safe pot over medium-high heat. Brown beef cubes in batches for 3-4 minutes per side until deeply caramelized. Remove and set aside.
3. Step 3: In the same pot, add 1 large diced yellow onion and 4 minced garlic cloves. Sauté for 5 minutes until translucent and fragrant.
4. Step 4: Stir in 2 tbsp tomato paste and cook for 2 minutes to deepen flavor. Return beef to the pot along with 3 chopped carrots, 2 chopped parsnips, 1 tbsp chopped fresh thyme, and 2 bay leaves.
5. Step 5: Pour in 4 cups beef broth, bring to a simmer on the stovetop, then cover and transfer the pot to the oven. Roast for 2.5 hours until beef is tender and vegetables are soft.
6. Step 6: Remove bay leaves, adjust seasoning with salt and pepper if needed, and serve warm with crusty bread.