Slow-Cooked Beef and Root Vegetable Stew with Molasses
A deeply flavorful stew featuring tender beef and earthy root vegetables, finished with a touch of molasses for balanced sweetness. This american-inspired one pot ready in about 170 minutes pairs pounds beef chuck, tablespoons olive oil, large, diced onion 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
- 1.5 pounds beef chuck
- 3 tablespoons olive oil
- 1 large, diced onion
- 3 cloves, minced garlic
- 2, peeled and diced carrot
- 2, peeled and diced parsnip
- 1, peeled and diced turnip
- 2 cups beef broth
- 1/4 cup molasses
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 bay leaf
- 2 tablespoons all-purpose flour
- 2 tablespoons cold water
Instructions
- Step 1: Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat. Season beef chuck cubes with salt and pepper, then sear in batches until browned on all sides, about 4-5 minutes per batch, and set aside.
- Step 2: Add remaining 1 tablespoon olive oil to the pot, then cook diced onion for 3 minutes until softened. Stir in minced garlic and cook for 1 minute until fragrant.
- Step 3: Add diced carrots, parsnips, and turnip to the pot, then stir in beef broth, molasses, tomato paste, dried thyme, and bay leaf. Return seared beef to the pot, bring to a simmer, cover, and reduce heat to low.
- Step 4: Simmer gently for 2.5 hours until beef is tender. Remove bay leaf, then mix flour with 2 tablespoons cold water to form a slurry. Stir slurry into stew and cook for 5 minutes until thickened.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Cooked Beef and Root Vegetable Stew with Molasses 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-Cooked Beef and Root Vegetable Stew with Molasses?
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 pounds beef chuck from drying out.
Can I substitute ingredients in Slow-Cooked Beef and Root Vegetable Stew with Molasses?
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 Molasses 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 Molasses?
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.
What others are saying
- ★★★★★
So much better than takeout. We'll never order american delivery again.
- ★★★★★
Perfect one pot recipe for a weeknight dinner.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
