Slow-Cooked Beef Stew with Regional Root Vegetables

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender beef chunks simmered slowly with regional root vegetables in a rich, savory broth perfect for cozy dinners. This american-inspired beef ready in about 210 minutes pairs salt, black pepper, all-purpose flour 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: 30 min Cook: 180 min Serves 6 American cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Season 2 lbs beef chuck roast cubes with 1 tbsp salt and 1 tsp black pepper, then toss in 1/4 cup all-purpose flour to coat evenly.
  2. Step 2: Heat 2 tbsp vegetable oil in a large heavy-bottomed pot over medium-high heat. Brown beef in batches, about 3-4 minutes per side, until deeply caramelized. Remove and set aside.
  3. Step 3: Reduce heat to medium, add 1 large diced yellow onion, 3 peeled and chopped carrots, 2 peeled and chopped parsnips, and 2 chopped celery stalks to the pot. Sauté for 5 minutes until softened.
  4. Step 4: Add 3 minced garlic cloves and cook for 1 minute until fragrant.
  5. Step 5: Stir in 2 tbsp tomato paste and cook for 2 minutes to deepen flavor.
  6. Step 6: Pour in 1 cup red wine, scraping browned bits from the bottom, and simmer for 3 minutes until slightly reduced.
  7. Step 7: Return beef to the pot and add 4 cups beef broth, 3 fresh thyme sprigs, and 2 bay leaves. Bring to a boil, then reduce to low heat and cover.
  8. Step 8: Simmer gently for 2.5 to 3 hours until beef is tender and vegetables are cooked through.
  9. Step 9: Remove thyme sprigs and bay leaves, stir in 1/4 cup chopped fresh parsley, adjust seasoning, and serve hot.

Frequently asked questions

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

Total time is about 210 minutes (30 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 Stew with Regional 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 salt from drying out.

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

American 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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