Slow-Cooked Beef & Root Vegetable Stew
Fall-apart tender beef braised with hearty root vegetables in a rich, herb-infused broth, perfect for chilly evenings. This french-inspired beef (keto) ready in about 140 minutes pairs Chuck roast, Beef broth, diced Carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 378 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 Chuck roast
- 2 cups Beef broth
- 2 cups diced Carrots
- 1 cup diced Turnips
- 1 medium diced Onion
- 2 Bay leaves
- 1 tsp dried Thyme
- 1 tbsp Olive oil
Instructions
- Step 1: Season chuck roast with salt and pepper. Heat olive oil in a Dutch oven over medium-high heat until shimmering.
- Step 2: Sear roast on all sides for 3-4 minutes per side until deeply browned. Remove and set aside.
- Step 3: Add onion to the pot and cook for 3 minutes until softened. Stir in carrots and turnips, cooking for 2 minutes.
- Step 4: Return beef to pot, add beef broth, bay leaves, and thyme. Bring to a gentle simmer.
- Step 5: Cover and reduce heat to low. Simmer for 2 hours, checking occasionally to ensure liquid covers ingredients, until beef is fork-tender and vegetables are soft.
- Step 6: Discard bay leaves and serve hot with extra thyme for garnish.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Cooked Beef & Root Vegetable Stew take to make?
Total time is about 140 minutes (20 min prep + 120 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 & Root Vegetable Stew?
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 chuck roast from drying out.
Can I substitute ingredients in Slow-Cooked Beef & Root Vegetable Stew?
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 & Root Vegetable Stew 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.
Is Slow-Cooked Beef & Root Vegetable Stew keto?
Yes — this recipe is tagged keto based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
Very good for a 120-minute recipe. Would bump up the spice level though.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
- ★★★☆☆
Average. The concept is good but execution needs work on seasoning.
