Roasted Garlic & Beef Vegetable Stew

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A deeply savory stew featuring tender beef and roasted garlic, simmered with root vegetables for a nourishing, Whole30-compliant meal. This american-inspired whole30 ready in about 75 minutes pairs lean ground beef, avocado oil, large cloves garlic 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.

★ 3.8 (14 ratings) Prep: 20 min Cook: 55 min Serves 6 American cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F (200°C). Place garlic cloves cut-side down on a parchment-lined baking sheet, drizzle with 1 tsp avocado oil, and roast for 25 minutes until golden and tender. Squeeze roasted garlic into a bowl.
  2. Step 2: Heat 1 tbsp avocado oil in a large pot over medium-high heat. Add ground beef and cook until browned, breaking into small crumbles, for 6-8 minutes. Drain excess fat.
  3. Step 3: Add diced onion, carrots, parsnips, and celery to the pot. Sauté for 5 minutes until vegetables soften and onions turn translucent.
  4. Step 4: Stir in tomato paste and cook for 1 minute until darkened and fragrant.
  5. Step 5: Add roasted garlic, beef broth, thyme, bay leaf, and season with salt and pepper. Bring to a simmer, then reduce heat to low, cover, and cook for 45 minutes until vegetables are tender.
  6. Step 6: Remove bay leaf and serve hot.

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Frequently asked questions

How long does Roasted Garlic & Beef Vegetable Stew take to make?

Total time is about 75 minutes (20 min prep + 55 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 Roasted Garlic & Beef 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 lean ground beef from drying out.

Can I substitute ingredients in Roasted Garlic & Beef 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 Roasted Garlic & Beef 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 Roasted Garlic & Beef Vegetable Stew?

American whole30 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.

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