Slow-Cooked Beef Chuck Stew with Root Vegetables

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A hearty and comforting slow-cooked beef stew featuring rich chuck and tender root vegetables simmered in a savory broth. This beef recipe, ready in about 200 minutes, pairs beef chuck chunks, salt, black pepper 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.

Prep: 20 min Cook: 180 min Serves 6 Comfort Food cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Season 2 pounds beef chuck chunks with 1.5 teaspoons salt and 1 teaspoon black pepper. Heat 3 tablespoons olive oil in a large heavy pot over medium-high heat and brown the beef in batches for 3-4 minutes per side until deeply caramelized. Remove beef and set aside.
  2. Step 2: In the same pot, add 1 large diced yellow onion, 3 chopped carrots, 2 chopped parsnips, and 2 chopped celery stalks. Sauté for 6-7 minutes until softened and fragrant.
  3. Step 3: Stir in 4 minced garlic cloves and 2 tablespoons tomato paste, cooking for 1 minute until aromatic. Pour in 4 cups beef broth and 1 cup red wine, scraping the bottom to loosen browned bits. Return the beef to the pot along with 2 teaspoons chopped fresh thyme and 2 bay leaves.
  4. Step 4: Bring stew to a boil, then reduce heat to low, cover, and simmer gently for 2.5-3 hours until beef is meltingly tender and vegetables are soft. Remove bay leaves before serving.

Frequently asked questions

How long does Slow-Cooked Beef Chuck Stew with Root Vegetables take to make?

Total time is about 200 minutes (20 min prep + 180 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 Chuck 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 chunks from drying out.

Can I substitute ingredients in Slow-Cooked Beef Chuck 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 Chuck 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 Chuck Stew with Root Vegetables?

Comfort Food 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.

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