Slow-Braised Beef with Indiana Root Vegetables

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A comforting braised beef stew featuring tender meat and earthy root vegetables, inspired by classic Midwestern flavors. This american-inspired beef ready in about 200 minutes pairs beef chuck roast, 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.

Prep: 20 min Cook: 180 min Serves 6 American cuisine 420 cal/serving
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Ingredients

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.

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Frequently asked questions

How long does Slow-Braised Beef with Indiana Root Vegetables take to make?

Total time is about 200 minutes (20 min prep + 180 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 Slow-Braised Beef with Indiana Root Vegetables?

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 beef chuck roast from drying out.

Can I substitute ingredients in Slow-Braised Beef with Indiana Root Vegetables?

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 Slow-Braised Beef with Indiana Root Vegetables 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 Slow-Braised Beef with Indiana Root Vegetables?

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.

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