Slow-Cooked Regional Beef Stew with Root Vegetables

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-11 · Updated 2026-05-11

A hearty slow-cooked beef stew featuring tender beef chunks and a medley of root vegetables simmered in a rich, savory broth infused with regional spices. This french-inspired beef ready in about 200 minutes pairs beef chuck, cut into 1-inch cubes, olive oil, large, diced yellow onion 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
• 2 tbsp olive oil
• 1 large, diced yellow onion
• 3 medium, peeled and cut into 1-inch chunks carrots
• 2 medium, peeled and cut into 1-inch chunks parsnips
• 3 cloves, minced garlic cloves
• 2 tbsp tomato paste
• 4 cups beef broth
• 1 cup red wine
• 3 sprigs fresh thyme sprigs
• 2 bay leaves
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1/4 cup all-purpose flour

Instructions

1. Step 1: Toss 2 lbs beef chuck cubes in 1/4 cup all-purpose flour seasoned with 1 tsp salt and 1/2 tsp black pepper to coat evenly. Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat.
2. Step 2: Add the floured beef cubes in batches, searing for 3-4 minutes per side until deeply browned. Transfer seared beef to a plate.
3. Step 3: Reduce heat to medium and add 1 large diced yellow onion, sautéing for 5 minutes until softened and translucent. Stir in 3 minced garlic cloves and 2 tbsp tomato paste, cooking for 2 minutes until fragrant.
4. Step 4: Pour in 1 cup red wine, scraping up browned bits from the bottom of the pot. Let simmer for 3 minutes to reduce slightly.
5. Step 5: Return beef to the pot along with 4 cups beef broth, 3 sprigs fresh thyme, 2 bay leaves, 3 chopped carrots, and 2 chopped parsnips. Add remaining 1/2 tsp salt and 1/2 tsp black pepper.
6. Step 6: Bring stew to a gentle boil, reduce heat to low, cover, and simmer for 2 1/2 to 3 hours until beef is tender and vegetables are cooked through. Remove thyme sprigs and bay leaves before serving.