Slow-Cooked Beef and Vegemite Stew with Root Vegetables
A rich, slow-cooked beef stew enhanced with a subtle umami boost from Vegemite and hearty root vegetables for a true Australian comfort food experience. This australian-inspired beef ready in about 170 minutes pairs beef chuck, cubed, vegetable oil, large onion, chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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
- 2 lbs beef chuck, cubed
- 2 tbsp vegetable oil
- 1 large onion, chopped
- 3 medium carrots, peeled and chopped
- 2 medium parsnips, peeled and chopped
- 2 medium potatoes, peeled and cubed
- 3 cloves garlic cloves, minced
- 4 cups beef broth
- 2 tbsp tomato paste
- 1 tbsp Vegemite
- 1 tsp dried thyme
- 1 1/2 tsp salt
- 1 tsp black pepper
- 2 tbsp fresh parsley, chopped
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a large heavy-bottomed pot over medium-high heat. Add 2 lbs cubed beef chuck and brown on all sides, about 6-8 minutes. Remove beef and set aside.
- Step 2: In the same pot, add 1 large chopped onion, 3 minced garlic cloves, 3 chopped carrots, and 2 chopped parsnips. Sauté for 5 minutes until softened and fragrant.
- Step 3: Stir in 2 tbsp tomato paste and 1 tbsp Vegemite, cooking for 2 minutes until fragrant and well combined.
- Step 4: Return the beef to the pot along with 4 cups beef broth, 2 medium cubed potatoes, 1 tsp dried thyme, 1 1/2 tsp salt, and 1 tsp black pepper. Bring to a simmer, cover, and reduce heat to low. Cook gently for 2 1/2 hours until beef is tender and vegetables are soft.
- Step 5: Garnish with 2 tbsp chopped fresh parsley before serving with crusty bread or over creamy mashed potatoes.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Cooked Beef and Vegemite Stew with Root Vegetables 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 Vegemite Stew with 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, cubed from drying out.
Can I substitute ingredients in Slow-Cooked Beef and Vegemite Stew with 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 Vegemite Stew with Root Vegetables 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 Vegemite Stew with Root Vegetables?
Australian 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.
