Slow-Simmered Beef and Vegetable Stew with Carrot and Parsnip

By · Reviewed by AislePrompt Editorial · ·

A deeply flavorful stew where tender beef and root vegetables simmer for hours in a rich broth, creating a comforting meal perfect for chilly evenings. This american-inspired soups ready in about 140 minutes pairs beef chuck roast, medium carrots, medium parsnip 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: 120 min Serves 6 American cuisine 380 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat 1.5 lbs beef chuck roast dry, then season with 1 tsp salt and 1/2 tsp black pepper. Heat 1 tbsp olive oil in a Dutch oven over medium-high heat and sear beef for 4 minutes per side until browned, then remove and set aside.
  2. Step 2: Dice 1 large onion, 3 medium carrots, and 2 medium parsnips into 1/2-inch pieces. Finely chop 2 stalks celery and mince 2 cloves garlic.
  3. Step 3: Add vegetables and 2 tbsp tomato paste to the pot, cooking for 3 minutes until fragrant. Stir in 1 tsp dried thyme and 2 bay leaves.
  4. Step 4: Return beef to the pot, add 4 cups beef broth, and bring to a gentle simmer. Cover and reduce heat to low; simmer for 2 hours until beef is fork-tender.
  5. Step 5: Remove beef and vegetables, then strain broth into a bowl, reserving 2 cups. Discard bay leaves. Return broth to pot, add 1 tbsp all-purpose flour, and whisk until thickened for 3 minutes.
  6. Step 6: Return beef and vegetables to the pot, simmer for 10 minutes to meld flavors, then adjust salt and pepper to taste.

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Frequently asked questions

How long does Slow-Simmered Beef and Vegetable Stew with Carrot and Parsnip take to make?

Total time is about 140 minutes (20 min prep + 120 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-Simmered Beef and Vegetable Stew with Carrot and Parsnip?

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 chuck roast from drying out.

Can I substitute ingredients in Slow-Simmered Beef and Vegetable Stew with Carrot and Parsnip?

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-Simmered Beef and Vegetable Stew with Carrot and Parsnip 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-Simmered Beef and Vegetable Stew with Carrot and Parsnip?

American soups 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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