Slow-Braised Beef with Regional Spice Blend and Root Vegetables

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender beef slow-braised with a regional spice blend and hearty root vegetables, creating a comforting and richly flavored stew. This american-inspired beef ready in about 170 minutes pairs cut into 2-inch cubes beef chuck roast, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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: 150 min Serves 6 American cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Season 2 lbs beef chuck roast cubes with 1 1/2 tsp salt and 1 tsp black pepper. Heat 3 tbsp vegetable oil in a large Dutch oven over medium-high heat and brown beef in batches for 4 minutes per side until deeply caramelized. Remove beef and set aside.
  2. Step 2: Add 1 large diced yellow onion to the pot and sauté for 5 minutes until softened and lightly golden. Add 4 minced garlic cloves and cook for 1 minute until fragrant.
  3. Step 3: Stir in 1 tsp ground cumin, 1 tsp ground coriander, and 1 tsp smoked paprika, cooking for 1 minute to toast spices.
  4. Step 4: Mix in 2 tbsp tomato paste and cook for 2 minutes until it darkens slightly.
  5. Step 5: Return beef to the pot along with 3 peeled and chunked carrots, 2 peeled and chunked parsnips, 3 cups beef broth, 2 bay leaves, and 3 fresh thyme sprigs. Bring to a simmer, cover, and reduce heat to low.
  6. Step 6: Braise gently for 2 1/2 hours, stirring occasionally, until beef is fork-tender and vegetables are soft.
  7. Step 7: Remove bay leaves and thyme sprigs before serving the stew hot.

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Frequently asked questions

How long does Slow-Braised Beef with Regional Spice Blend and Root Vegetables 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 Slow-Braised Beef with Regional Spice Blend and 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 salt from drying out.

Can I substitute ingredients in Slow-Braised Beef with Regional Spice Blend and 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 Regional Spice Blend and 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 Regional Spice Blend and 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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