Rustic Cabin-Style Beef Stew with Root Vegetables

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-08-04 · Updated 2026-08-04

A hearty slow-cooked beef stew featuring tender chunks of beef and earthy root vegetables, perfect for cozy cabin nights. This american-inspired beef ready in about 205 minutes pairs beef chuck roast, cut into 1-inch cubes, all-purpose flour, salt 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 beef chuck roast, cut into 1-inch cubes
• 1/4 cup all-purpose flour
• 1 1/2 tsp, divided salt
• 1 tsp, divided black pepper
• 3 tbsp olive oil
• 1 large (about 1 1/2 cups) yellow onion, diced
• 3 medium carrots, peeled and cut into 1-inch pieces
• 2 medium parsnips, peeled and cut into 1-inch pieces
• 2 celery stalks, sliced
• 3 garlic cloves, minced
• 4 cups beef broth
• 2 tbsp tomato paste
• 3 fresh thyme sprigs
• 1 bay leaf
• 1/2 cup red wine (optional)

Instructions

1. Step 1: Season 2 lbs beef chuck roast cubes with 1 tsp salt and 1/2 tsp black pepper, then toss in 1/4 cup all-purpose flour until evenly coated.
2. Step 2: Heat 3 tbsp olive oil in a large heavy-bottom pot over medium-high heat. Add beef cubes in batches, browning on all sides for about 3-4 minutes per batch. Remove browned beef and set aside.
3. Step 3: In the same pot, add 1 large diced yellow onion, 3 minced garlic cloves, 3 sliced celery stalks, 3 peeled and chopped carrots, and 2 peeled and chopped parsnips. Sauté for 5 minutes until vegetables soften and onions turn translucent.
4. Step 4: Stir in 2 tbsp tomato paste and cook for another 2 minutes until fragrant and slightly caramelized.
5. Step 5: Pour in 4 cups beef broth and 1/2 cup red wine (if using), scraping bottom to deglaze and lift browned bits.
6. Step 6: Return browned beef to the pot along with 3 fresh thyme sprigs, 1 bay leaf, and remaining 1/2 tsp salt and 1/2 tsp black pepper.
7. Step 7: Bring stew to a simmer, then reduce heat to low, cover, and cook gently for 2 1/2 to 3 hours until beef is fork-tender and sauce thickens.
8. Step 8: Remove thyme sprigs and bay leaf before serving. Adjust seasoning with salt and pepper as needed.