Slow-Braised Beef with Indiana Root Vegetables

By AislePrompt Editorial · Published 2026-06-20 · Updated 2026-06-20

A comforting braised beef stew featuring tender meat and earthy root vegetables, inspired by classic Midwestern flavors. This American-inspired beef recipe, ready in about 200 minutes, pairs beef chuck roast, 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 beef chuck roast
• 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
• 1 cup red wine
• 2 tbsp tomato paste
• 3 tbsp olive oil
• 1 tsp dried thyme
• 2 bay leaves
• 1 1/2 tsp salt
• 1 tsp, freshly ground black pepper

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 325°F. Pat 2 lbs beef chuck roast dry and season with 1 1/2 tsp salt and 1 tsp freshly ground black pepper. Heat 3 tbsp olive oil in a large Dutch oven over medium-high heat, then sear the beef on all sides, about 3 minutes per side, until deeply browned.
2. Step 2: Remove beef and add 1 large diced yellow onion to the pot. Sauté for 5 minutes until softened and translucent, then stir in 4 minced garlic cloves and 2 tbsp tomato paste. Cook for 1 minute until fragrant and the paste darkens slightly.
3. Step 3: Pour in 1 cup red wine to deglaze the pot, scraping up browned bits, and simmer for 3 minutes until slightly reduced. Add 4 cups beef broth, 1 tsp dried thyme, and 2 bay leaves, then return the beef to the pot.
4. Step 4: Cover and transfer to the oven, braising for 2 hours. After 2 hours, add 3 peeled and chunked carrots and 2 peeled and chunked parsnips. Continue cooking covered for another 1 hour until beef is fork-tender and vegetables are soft.