Slow-Cooked Beef and Root Vegetable Stew with Mashed Potato Topping

By · Reviewed by AislePrompt Editorial · ·

A hearty, slow-simmered stew with tender beef and root vegetables, topped with creamy mashed potatoes for a comforting meal. This american-inspired one pot ready in about 165 minutes pairs cut into 1-inch cubes beef chuck, olive oil, large, diced onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, 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: 25 min Cook: 140 min Serves 4 American cuisine 520 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large pot over medium-high heat. Add 1.5 lbs beef chuck cubes and brown on all sides, about 5 minutes. Remove and set aside.
  2. Step 2: Add 1 diced large onion, 2 diced carrots, and 2 diced parsnips to the pot. Cook for 5 minutes until softened.
  3. Step 3: Add 3 minced garlic cloves and cook for 1 minute until fragrant.
  4. Step 4: Stir in 2 tbsp tomato paste and cook for 1 minute.
  5. Step 5: Add the browned beef, 4 cups beef broth, 2 diced potatoes (for stew), 1 tsp dried thyme, salt, and pepper. Bring to a simmer and cover.
  6. Step 6: Simmer on low heat for 2 hours until beef is tender.
  7. Step 7: While stew cooks, boil 2 peeled potatoes until tender, then mash with 1 tbsp butter and 2 tbsp milk until smooth.
  8. Step 8: Remove stew from heat, let sit for 5 minutes, then spoon into bowls and top with 1 cup mashed potatoes per serving.

Equipment for this recipe

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Frequently asked questions

How long does Slow-Cooked Beef and Root Vegetable Stew with Mashed Potato Topping take to make?

Total time is about 165 minutes (25 min prep + 140 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 Mashed Potato Topping?

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 olive oil from drying out.

Can I substitute ingredients in Slow-Cooked Beef and Root Vegetable Stew with Mashed Potato Topping?

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 Mashed Potato Topping for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Mashed Potato Topping?

American 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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