Slow-Cooked Regional Beef with Root Vegetables

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

Tender beef shoulder slow-cooked with carrots, parsnips, and regional spices for a comforting meal. This European-inspired beef recipe, ready in about 215 minutes, pairs beef shoulder, carrots, parsnips for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 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: 20 min Cook: 195 min Serves 6 European cuisine 410 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a large Dutch oven over medium-high heat. Season 2 lbs beef shoulder cubes with 1 1/2 tsp salt and 1 tsp black pepper. Brown beef in batches for 4-5 minutes per batch until deeply caramelized; remove and set aside.
  2. Step 2: In the same pot, add 1 large diced yellow onion and 4 minced garlic cloves. Sauté for 5 minutes until onion is translucent and fragrant.
  3. Step 3: Stir in 2 tbsp tomato paste and 2 tsp dried regional spice blend (such as smoked paprika, coriander, cumin). Cook for 1 minute until fragrant.
  4. Step 4: Return beef to the pot, add 3 cups beef broth and 2 bay leaves. Bring to a simmer, cover, reduce heat to low, and cook for 2 1/2 hours until beef is tender.
  5. Step 5: Add 3 medium peeled and chunked carrots and 2 medium peeled and chunked parsnips. Simmer uncovered for 45 minutes until vegetables are soft and sauce thickens.
  6. Step 6: Remove bay leaves before serving. Adjust seasoning with salt and pepper as needed.

Frequently asked questions

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

Total time is about 215 minutes (20 min prep + 195 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 Regional Beef with Root Vegetables?

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 shoulder from drying out.

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

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 Regional Beef with Root Vegetables 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 Regional Beef with Root Vegetables?

European 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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