Slow-Cooked Aussie Beef and Root Vegetable Stew

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-11 · Updated 2026-07-11

A hearty, slow-cooked beef stew featuring tender chunks of beef and a medley of Australian root vegetables in a rich, savory broth. This australian-inspired beef ready in about 170 minutes pairs beef chuck, cut into 1-inch cubes, canola oil, large yellow onion, diced 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.

Ingredients

• 2 lbs beef chuck, cut into 1-inch cubes
• 2 tbsp canola oil
• 1 large 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
• 2 tbsp tomato paste
• 4 cups beef stock
• 1 cup red wine
• 3 fresh thyme sprigs
• 2 bay leaves
• 1 tsp salt
• 1/2 tsp black pepper
• 3 medium potatoes, peeled and cubed

Instructions

1. Step 1: Heat 2 tbsp canola oil in a large heavy-bottomed pot over medium-high heat. Add 2 lbs beef chuck cubes, browning them on all sides for about 5-6 minutes until nicely caramelized. Remove beef and set aside.
2. Step 2: In the same pot, add 1 large diced yellow onion, 3 minced garlic cloves, 3 sliced celery stalks, and sauté for 4-5 minutes until softened and fragrant.
3. Step 3: Stir in 2 tbsp tomato paste and cook for 2 minutes until it darkens slightly and becomes aromatic.
4. Step 4: Pour in 1 cup red wine to deglaze the pot, scraping the browned bits from the bottom, and simmer for 3 minutes until wine reduces by half.
5. Step 5: Return the browned beef to the pot along with 4 cups beef stock, 3 medium peeled and cubed potatoes, 3 medium carrots cut into 1-inch pieces, 2 medium parsnips cut into 1-inch pieces, 3 fresh thyme sprigs, 2 bay leaves, 1 tsp salt, and 1/2 tsp black pepper.
6. Step 6: Bring stew to a boil, then reduce heat to low and cover. Let simmer gently for 2 to 2.5 hours until beef is fork-tender and vegetables are cooked through.
7. Step 7: Remove thyme sprigs and bay leaves before serving. Adjust seasoning with salt and pepper if needed.