Roasted Sioux Falls Beef and Root Vegetable Stew
A hearty stew combining tender Sioux Falls beef with root vegetables slow-roasted to develop rich, deep flavors. This american-inspired beef ready in about 170 minutes pairs Sioux Falls beef chuck, cubed, large, diced yellow onion, minced garlic cloves 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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- Step 6: Remove bay leaves, adjust seasoning with salt and pepper if needed, and serve warm with crusty bread.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Roasted Sioux Falls Beef and Root Vegetable Stew take to make?
Total time is about 170 minutes (20 min prep + 150 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 Sioux Falls 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 sioux falls beef chuck, cubed from drying out.
Can I substitute ingredients in Roasted Sioux Falls 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 Roasted Sioux Falls 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 Roasted Sioux Falls Beef and Root Vegetable Stew?
American 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.
