Slow-Simmered Beef and Root Vegetable Soup with Herbs

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-01 · Updated 2026-04-01

A deeply flavorful soup featuring tender beef, earthy root vegetables, and aromatic herbs, simmered for 60 minutes to develop rich, comforting flavors. This american-inspired soups ready in about 85 minutes pairs cut into 1-inch cubes beef stew meat, olive oil, large, diced carrots 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.

Ingredients

• 1.5 lbs, cut into 1-inch cubes beef stew meat
• 2 tbsp olive oil
• 2 large, diced carrots
• 2 medium, diced parsnips
• 1, finely chopped onion
• 2 stalks, diced celery
• 3 cloves, minced garlic
• 4 cups beef broth
• 2 tbsp tomato paste
• 1 tsp dried thyme
• 1/2 tsp dried rosemary
• 2 bay leaves
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Season 1.5 lbs beef stew meat with 1 tsp salt and 1/2 tsp black pepper, then sear in batches for 3-4 minutes per side until browned. Remove meat and set aside.
2. Step 2: Add 1 finely chopped onion and 2 diced celery stalks to the pot, cooking for 5 minutes until softened. Add 3 minced garlic cloves and cook for 1 minute until fragrant.
3. Step 3: Stir in 2 tbsp tomato paste and cook for 2 minutes, then add 4 cups beef broth, 1 tsp dried thyme, 1/2 tsp dried rosemary, and 2 bay leaves. Return seared beef to the pot and bring to a gentle simmer.
4. Step 4: Add 2 diced carrots and 2 diced parsnips to the pot. Reduce heat to low, cover, and simmer for 50 minutes until beef is fork-tender and vegetables are soft.
5. Step 5: Discard bay leaves. Taste and adjust seasoning with additional salt and pepper. Remove excess fat from the surface if desired, then serve hot with crusty bread.