Slow-Cooked Beef and Root Vegetable Stew with Smoked Paprika

By AislePrompt Editorial · Published 2026-04-11 · Updated 2026-04-11

Hearty stew simmered for hours with tender beef and earthy root vegetables, finished with a smoky paprika depth that elevates simple ingredients. This American-inspired beef recipe, ready in about 170 minutes, pairs Beef chuck, Olive oil, Yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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.

Ingredients

• 1.5 lbs, cut into 1-inch cubes Beef chuck
• 1 tbsp Olive oil
• 1 medium, chopped Yellow onion
• 2 medium, peeled and chopped Carrot
• 2 medium, peeled and chopped Potato
• 2 medium, peeled and chopped Parsnip
• 3 cloves, minced Garlic
• 4 cups Beef broth
• 1 tsp Smoked paprika
• 1 tsp Dried thyme
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 1 tbsp All-purpose flour

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Instructions

1. Step 1: Season the 1.5 lbs beef chuck cubes with 1/2 tsp salt and 1/4 tsp black pepper.
2. Step 2: Heat 1 tbsp olive oil in a large Dutch oven over medium-high heat. Add the seasoned beef and cook, stirring occasionally, for 5 minutes until browned on all sides.
3. Step 3: Add 1 chopped onion and 3 minced garlic cloves to the pot, and cook for 2 minutes until fragrant.
4. Step 4: Stir in 2 chopped carrots, 2 chopped potatoes, and 2 chopped parsnips, then pour in 4 cups beef broth.
5. Step 5: Add 1 tsp smoked paprika, 1 tsp dried thyme, and the remaining 1/4 tsp salt and 1/4 tsp black pepper. Bring to a simmer.
6. Step 6: Reduce heat to low, cover, and simmer for 2.5 hours until beef is fork-tender.
7. Step 7: Mix 1 tbsp all-purpose flour with 2 tbsp cold water to make a slurry, then stir into the stew. Simmer uncovered for 5 minutes until thickened.