Slow-Cooked Beef and Root Vegetable Stew with Fresh Herbs

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

A comforting stew with tender beef and seasonal root vegetables, slow-simmered with aromatic herbs for a deeply flavorful weeknight meal. This general-inspired one pot ready in about 140 minutes pairs stew beef, olive oil, large onion 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: 120 min Serves 6 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Add 1.5 lbs stew beef and cook until browned on all sides, about 5 minutes per side.
  2. Step 2: Add 1 large onion, diced, and 3 garlic cloves, minced, and cook for 2 minutes until fragrant.
  3. Step 3: Stir in 3 carrots, sliced into 1/2-inch pieces, 2 parsnips, sliced into 1/2-inch pieces, and 1 turnip, diced, and cook for 3 minutes to soften slightly.
  4. Step 4: Pour in 1 cup beef broth and 1 cup diced tomatoes, scraping any browned bits from the bottom of the pot.
  5. Step 5: Add 1 tsp dried thyme, 1 bay leaf, and season with salt and pepper to taste. Bring to a simmer.
  6. Step 6: Reduce heat to low, cover, and simmer for 2 hours until the beef is tender.
  7. Step 7: Remove the bay leaf and stir in 1/4 cup fresh parsley, chopped. Serve hot.

Frequently asked questions

How long does Slow-Cooked Beef and Root Vegetable Stew with Fresh Herbs take to make?

Total time is about 140 minutes (20 min prep + 120 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-Cooked Beef and Root Vegetable Stew with Fresh Herbs?

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 stew beef from drying out.

Can I substitute ingredients in Slow-Cooked Beef and Root Vegetable Stew with Fresh Herbs?

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-Cooked Beef and Root Vegetable Stew with Fresh Herbs 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-Cooked Beef and Root Vegetable Stew with Fresh Herbs?

General one pot 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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