Slow-Cooked Beef Stew with Root Vegetables and Regional Herbs

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

A hearty slow-cooked beef stew infused with earthy root vegetables and fresh herbs characteristic of regional comfort cooking. This french-inspired beef ready in about 170 minutes pairs beef chuck, cut into 1-inch cubes, large yellow onion, diced, celery stalks, sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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.

Prep: 20 min Cook: 150 min Serves 4 French cuisine 480 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 3 tbsp olive oil in a large Dutch oven over medium-high heat. Toss 1.5 lbs beef chuck cubes in 1/4 cup all-purpose flour seasoned with 1 tsp salt and 1/2 tsp black pepper. Brown beef in batches for 4 minutes per side until deeply caramelized. Remove beef and set aside.
  2. Step 2: Add 1 large diced yellow onion, 2 sliced celery stalks, and 4 minced garlic cloves to the pot. Sauté over medium heat for 5 minutes until softened and fragrant.
  3. Step 3: Stir in 2 tbsp tomato paste and cook for 2 minutes to deepen flavor.
  4. Step 4: Return beef to the pot along with 4 cups beef broth, 3 peeled and chopped carrots, 2 peeled and chopped parsnips, 3 sprigs fresh thyme, and 2 sprigs fresh rosemary. Season with remaining 1/2 tsp salt and 1/2 tsp black pepper.
  5. Step 5: Bring stew to a simmer, cover, reduce heat to low, and cook gently for 2.5 hours until beef is tender and vegetables are soft.
  6. Step 6: Remove herb sprigs and adjust seasoning with salt and pepper if needed. Serve hot with crusty bread or mashed potatoes.

Equipment for this recipe

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Frequently asked questions

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

Total time is about 170 minutes (20 min prep + 150 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 Regional Herbs?

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 large yellow onion, diced from drying out.

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

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 Regional Herbs 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.

What goes well with Slow-Cooked Beef Stew with Root Vegetables and Regional Herbs?

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.

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