Slow-Simmered Beef & Root Vegetable Stew

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

A deeply flavorful, soul-warming stew where patience yields tender beef and sweet, earthy vegetables in a rich, savory broth. This french-inspired slow cooker ready in about 175 minutes pairs beef chuck roast, all-purpose flour, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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.

★ 4.2 (14 ratings) Prep: 25 min Cook: 150 min Serves 6 French cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat the 1.5 lbs beef chuck roast dry with paper towels, then season evenly with 3 tbsp all-purpose flour, 1 tsp salt, and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a heavy Dutch oven over medium-high heat until shimmering.
  2. Step 2: Sear the beef in batches for 4 minutes per side until deeply browned, transferring to a plate as done. Add the 4 medium diced carrots, 3 medium diced parsnips, 1 large diced yellow onion, and 4 minced garlic cloves to the pot; sauté for 5 minutes until vegetables soften and onions turn translucent.
  3. Step 3: Return the beef to the pot, add 4 cups beef broth, 1 can (14 oz) diced tomatoes, 1 tsp dried thyme, and 1 sprig fresh rosemary. Bring to a gentle simmer, then cover and reduce heat to low. Cook uncovered for 2.5 hours, stirring occasionally, until the beef is fork-tender and vegetables are tender.

Frequently asked questions

How long does Slow-Simmered Beef & Root Vegetable Stew take to make?

Total time is about 175 minutes (25 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 & Root Vegetable Stew?

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 & Root Vegetable Stew?

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 & Root Vegetable Stew 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 & Root Vegetable Stew?

French slow cooker 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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