Slow-Cooked Beef Stew with Carrot and Parsnip Medley

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

A hearty, comforting stew with tender beef and earthy root vegetables simmered in a rich broth, perfect for chilly evenings. This irish-inspired beef ready in about 175 minutes pairs Beef chuck, All-purpose flour, Salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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.

★ 4.4 (15 ratings) Prep: 20 min Cook: 155 min Serves 6 Irish cuisine 520 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat 2 pounds beef chuck cubes dry with paper towels, then season with 2 tablespoons all-purpose flour, 1 teaspoon salt, and 1/2 teaspoon black pepper; toss to coat evenly.
  2. Step 2: Heat 3 tablespoons olive oil in a Dutch oven over medium-high heat. Add beef in a single layer and sear for 3-4 minutes per side until browned, then remove and set aside.
  3. Step 3: Add 1 large diced yellow onion, 2 diced carrots, 2 diced parsnips, and 2 diced celery stalks to the pot; cook for 5 minutes, stirring occasionally, until softened and golden.
  4. Step 4: Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
  5. Step 5: Return beef to pot, then add 1 cup beef broth, 1 cup red wine, 2 bay leaves, and 1 teaspoon dried thyme; bring to a simmer, cover, and reduce heat to low.
  6. Step 6: Simmer gently for 2 hours, until beef is fork-tender.
  7. Step 7: Add 4 medium peeled and cubed potatoes and simmer for 30 minutes, until potatoes are tender.
  8. Step 8: Stir in 1 cup frozen peas and cook for 5 minutes until heated through.

Frequently asked questions

How long does Slow-Cooked Beef Stew with Carrot and Parsnip Medley take to make?

Total time is about 175 minutes (20 min prep + 155 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 Stew with Carrot and Parsnip Medley?

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 Stew with Carrot and Parsnip Medley?

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 Stew with Carrot and Parsnip Medley 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 Stew with Carrot and Parsnip Medley?

Irish 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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