Slow-Cooked Beef Stew with Root Vegetables and Rosemary

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

Hearty beef stew slow-cooked until tender with earthy root vegetables and fragrant rosemary, perfect for cozy evenings. This french-inspired beef ready in about 175 minutes pairs 1-inch pieces beef chuck, cubed, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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: 25 min Cook: 150 min Serves 6 French cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Toss 2 lbs cubed beef chuck with 1 1/2 tsp salt, 1 tsp black pepper, and 1/4 cup all-purpose flour until evenly coated.
  2. Step 2: Heat 3 tbsp olive oil in a large Dutch oven over medium-high heat. Brown the beef in batches for 3-4 minutes per side until deeply caramelized, then transfer to a plate.
  3. Step 3: Reduce heat to medium, add 1 diced medium onion, 3 chopped carrots, 2 chopped parsnips, and 2 sliced celery stalks to the pot. Sauté for 6-7 minutes until softened and lightly golden.
  4. Step 4: Stir in 4 minced garlic cloves and 2 tbsp tomato paste, cooking for 1 minute until aromatic.
  5. Step 5: Pour in 1 cup red wine and scrape the bottom of the pot to release browned bits. Let the wine reduce by half over 5 minutes.
  6. Step 6: Return the beef to the pot and add 3 cups beef broth, 2 sprigs fresh rosemary, and 2 bay leaves. Bring to a simmer, then cover and cook on low heat for 2 to 2 1/2 hours until beef is fork-tender.
  7. Step 7: Remove rosemary sprigs and bay leaves before serving the stew hot.

Frequently asked questions

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

Total time is about 175 minutes (25 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 Rosemary?

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 Root Vegetables and Rosemary?

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 Rosemary 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 Rosemary?

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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