Slow-Cooked Beef and Root Vegetables
A comforting stew of tender beef and roasted root vegetables, simmered to perfection in a rich broth. This american-inspired whole30 ready in about 110 minutes pairs Beef chuck, Carrots, Parsnips 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 Beef chuck
- 4 oz Carrots
- 4 oz Parsnips
- 4 oz Potatoes
- 1 Onion
- 3 Garlic cloves
- 2 cups Beef broth
- 2 tbsp Olive oil
- 1 tsp Salt
- 1/2 tsp Black pepper
Instructions
- Step 1: Heat 1 tbsp olive oil in a large pot over medium-high heat. Season beef with 1/2 tsp salt and 1/4 tsp black pepper, then sear until browned on all sides (5 minutes per side).
- Step 2: Add chopped onion and minced garlic, sautéing for 2 minutes until softened. Pour in beef broth and bring to a simmer.
- Step 3: Add carrots, parsnips, and potatoes. Cover and simmer on low heat for 1.5 hours until beef is fork-tender.
- Step 4: Stir in remaining 1/2 tsp salt and 1/4 tsp black pepper. Simmer uncovered for 10 minutes to thicken.
- Step 5: Serve hot, garnished with fresh thyme if desired.
Frequently asked questions
How long does Slow-Cooked Beef and Root Vegetables take to make?
Total time is about 110 minutes (20 min prep + 90 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 Vegetables?
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 chuck from drying out.
Can I substitute ingredients in Slow-Cooked Beef and Root Vegetables?
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 Vegetables 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 Vegetables?
American whole30 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 delicious, will make again!
- ★★★★★
My kids actually ate the veggies! Whole30-friendly and delicious.
- ★★★★★
Loved it! Perfect for a cozy dinner.
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