Slow-Cooked Beef and Root Vegetable Stew with Herbs
A deeply comforting stew with tender beef and hearty root vegetables, simmered slowly with aromatic herbs for a classic, satisfying weeknight meal. This american-inspired beef ready in about 140 minutes pairs Beef stew meat, medium Carrots, medium Potatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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.
Ingredients
- 1.5 lbs Beef stew meat
- 3 medium Carrots
- 2 medium Potatoes
- 2 medium Parsnips
- 1 large Onion
- 3 cloves Garlic
- 4 cups Beef broth
- 2 tbsp Tomato paste
- 1 tsp Thyme
- 1/2 tsp Rosemary
- 1 tsp Salt
- 1/2 tsp Black pepper
- 2 tbsp Olive oil
Instructions
- Step 1: Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Season 1.5 lbs beef stew meat with 1 tsp salt and 1/2 tsp black pepper, then sear for 3-4 minutes per side until browned. Remove and set aside.
- Step 2: Add 1 large diced onion and 3 minced garlic cloves to the pot, cooking for 2 minutes until fragrant. Stir in 2 tbsp tomato paste and cook for 1 minute.
- Step 3: Return the beef to the pot, then add 4 cups beef broth, 3 sliced medium carrots, 2 diced medium potatoes, 2 diced medium parsnips, 1 tsp thyme, and 1/2 tsp rosemary. Bring to a simmer.
- Step 4: Cover and reduce heat to low. Simmer for 2 hours, or until beef is fork-tender and vegetables are cooked through. Season with additional salt and pepper to taste.
Frequently asked questions
How long does Slow-Cooked Beef and Root Vegetable Stew with 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 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 beef stew meat from drying out.
Can I substitute ingredients in Slow-Cooked Beef and Root Vegetable Stew with 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 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 Herbs?
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.
What others are saying
- ★★★★★
This is my new favorite winter stew. The root vegetables were perfectly cooked and the beef fell apart. I'll be making it again this weekend.
- ★★★★☆
Loved it! The slow cooking made the beef so tender and the herbs gave it a wonderful flavor.
- ★★★★☆
The stew was hearty and perfect for a cold day. My family loved it, especially the carrots and potatoes.
