Slow-Cooked Northern Beef Stew with Root Vegetables

By AislePrompt Editorial · Published 2026-06-17 · Updated 2026-06-17

A comforting slow-cooked beef stew featuring tender cubes of beef and hearty northern root vegetables in a savory broth. This American-inspired beef recipe, ready in about 170 minutes, pairs beef chuck, cut into 1-inch cubes, salt, black pepper 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.

Ingredients

• 2 lbs beef chuck, cut into 1-inch cubes
• 1 1/2 tsp, divided salt
• 1 tsp, divided black pepper
• 1/4 cup all-purpose flour
• 2 tbsp olive oil
• 1 large, diced yellow onion
• 3, minced garlic cloves
• 3 medium, peeled and cut into 1-inch pieces carrots
• 2 medium, peeled and cut into 1-inch pieces parsnips
• 2, sliced celery stalks
• 4 cups beef broth
• 2 tbsp tomato paste
• 1 tsp dried thyme
• 2 bay leaves
• 1 cup frozen peas

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Toss 2 lbs beef chuck cubes with 1 tsp salt, 1/2 tsp black pepper, and 1/4 cup all-purpose flour until evenly coated.
2. Step 2: Heat 2 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Add beef in batches and brown on all sides, about 5 minutes per batch. Remove browned beef and set aside.
3. Step 3: Reduce heat to medium and add 1 large diced yellow onion and 3 minced garlic cloves to the pot. Sauté for 4 minutes until softened and fragrant.
4. Step 4: Add 3 medium carrots, 2 medium parsnips, and 2 sliced celery stalks to the pot. Cook, stirring occasionally, for 5 minutes to lightly brown the vegetables.
5. Step 5: Stir in 2 tbsp tomato paste and cook for 2 minutes until it darkens slightly. Return beef to the pot along with 4 cups beef broth, 1 tsp dried thyme, 2 bay leaves, remaining 1/2 tsp salt and 1/2 tsp black pepper.
6. Step 6: Bring to a simmer, cover, and reduce heat to low. Cook gently for 2 to 2 1/2 hours until beef is tender.
7. Step 7: Remove bay leaves and stir in 1 cup frozen peas. Simmer uncovered for 5 more minutes. Adjust seasoning with salt and pepper to taste before serving.