Slow-Simmered Beef and Vegetable Stew with Root Vegetables

By · Reviewed by AislePrompt Editorial · ·

A comforting, deeply flavored stew with tender beef and root vegetables, simmered slowly to develop rich, savory notes. This french-inspired one pot ready in about 170 minutes pairs (cubed) beef chuck, medium (sliced) carrots, medium (sliced) 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 French cuisine 380 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat 1 lb cubed beef chuck dry and season with 1/2 tsp salt and 1/4 tsp black pepper. Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Brown beef in batches for 4-5 minutes per side, then set aside.
  2. Step 2: Add 1 diced large onion and 3 minced garlic cloves to pot, cooking for 3 minutes until softened. Stir in 2 tbsp tomato paste and cook for 1 minute. Sprinkle 2 tbsp all-purpose flour over vegetables and stir for 1 minute to cook flour.
  3. Step 3: Return browned beef to pot, add 4 cups beef broth, 1 tsp fresh thyme, 1/2 tsp fresh rosemary, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a simmer, then reduce heat to low. Cover and simmer for 1.5 hours.
  4. Step 4: Add 2 sliced carrots, 2 sliced parsnips, and 2 diced potatoes. Simmer uncovered for 45 minutes until vegetables are tender. Adjust seasoning with salt and pepper.

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Frequently asked questions

How long does Slow-Simmered Beef and Vegetable 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-Simmered Beef and Vegetable 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 (cubed) beef chuck from drying out.

Can I substitute ingredients in Slow-Simmered Beef and Vegetable 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-Simmered Beef and Vegetable 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-Simmered Beef and Vegetable Stew with Root Vegetables?

French one pot 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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