Slow-Cooked Spiced Beef Back Stew with Root Vegetables

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

Hearty slow-cooked beef back stew infused with warm spices and tender root vegetables, perfect for cozy meals. This Mediterranean-inspired beef recipe, ready in about 170 minutes, pairs beef back meat, carrots, parsnips for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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: 150 min Serves 6 Mediterranean cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 3 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Add 2 pounds cubed beef back meat and brown on all sides for 5-7 minutes until deep golden.
  2. Step 2: Add 1 large diced onion and 4 minced garlic cloves to the pot, sauté for 4 minutes until softened and fragrant.
  3. Step 3: Stir in 2 tbsp tomato paste, 1 tsp ground cumin, 1 tsp ground coriander, and 1 bay leaf, cooking for 2 minutes to release aromas.
  4. Step 4: Pour in 4 cups beef broth, scraping the bottom to loosen browned bits. Bring to a gentle simmer.
  5. Step 5: Add 3 chopped carrots and 2 chopped parsnips, season with 1.5 tsp salt and 1 tsp black pepper.
  6. Step 6: Cover the pot, reduce heat to low, and simmer for 2.5 hours until beef is tender and vegetables are soft.
  7. Step 7: Remove bay leaf, adjust seasoning to taste, and serve hot with crusty bread or over mashed potatoes.

Frequently asked questions

How long does Slow-Cooked Spiced Beef Back Stew with Root Vegetables 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 Spiced Beef Back Stew 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 back meat from drying out.

Can I substitute ingredients in Slow-Cooked Spiced Beef Back Stew 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 Spiced Beef Back Stew 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 Spiced Beef Back Stew with Root Vegetables?

Mediterranean 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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