Slow-Cooked Beef Stew with Root Vegetables and Bay Leaves
A comforting slow-cooked beef stew simmered with hearty root vegetables and fragrant bay leaves for deep, rich flavor. This french-inspired beef ready in about 200 minutes pairs beef chuck, cubed, medium, peeled and chopped carrots, medium, peeled and chopped parsnips 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
- 3 medium, peeled and chopped carrots
- 2 medium, peeled and chopped parsnips
- 1 large, diced yellow onion
- 2, chopped celery stalks
- 4 minced garlic cloves
- 4 cups beef broth
- 2 tbsp tomato paste
- 2 whole bay leaves
- 3 tbsp olive oil
- 1/4 cup all-purpose flour
- 1 1/2 tsp salt
- 1 tsp black pepper
- 1 tsp chopped or 1/2 tsp dried fresh thyme
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 3 tbsp olive oil in a large Dutch oven over medium-high heat. Toss 2 lbs cubed beef chuck with 1/4 cup all-purpose flour, 1 tsp salt, and 1/2 tsp black pepper. Brown beef in batches for 3-4 minutes per side until deeply seared. Remove and set aside.
- Step 2: Reduce heat to medium and add 1 large diced yellow onion, 2 chopped celery stalks, 3 chopped carrots, and 2 chopped parsnips to the pot. Sauté for 6-7 minutes until softened and fragrant.
- Step 3: Stir in 4 minced garlic cloves and 2 tbsp tomato paste, cooking for 1 minute until fragrant. Return beef to the pot along with 4 cups beef broth, 2 whole bay leaves, 1 tsp chopped fresh thyme, remaining 1/2 tsp salt, and 1/2 tsp black pepper.
- Step 4: Bring stew to a simmer, cover, and reduce heat to low. Cook for 2 1/2 to 3 hours, stirring occasionally, until beef is tender and vegetables are cooked through. Remove bay leaves before serving.
Frequently asked questions
How long does Slow-Cooked Beef Stew with Root Vegetables and Bay Leaves 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 Stew with Root Vegetables and Bay Leaves?
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 Stew with Root Vegetables and Bay Leaves?
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 Root Vegetables and Bay Leaves 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 Root Vegetables and Bay Leaves?
French 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.
