Slow-Simmered Beef Stew with Parsnips and Root Vegetables

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

A hearty, traditional stew with tender beef and earthy root vegetables, simmered for deep flavor in a rich broth. This French-inspired comfort-food recipe, ready in about 140 minutes, pairs stew beef, all-purpose flour, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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 stew beef
• 2 tbsp all-purpose flour
• 1 tbsp olive oil
• 1 large, diced onion
• 2, peeled and sliced carrots
• 2, peeled and sliced parsnips
• 2, peeled and diced potatoes
• 4 cups beef broth
• 1 cup (undrained) diced tomatoes
• 2 cloves, minced garlic
• 1 tsp dried thyme
• 1 bay leaf
• 1/2 tsp salt
• 1/4 tsp black pepper

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Pat 1.5 lbs stew beef cubes dry, then toss with 2 tbsp all-purpose flour until evenly coated.
2. Step 2: Heat 1 tbsp olive oil in a large Dutch oven over medium-high heat. Add floured beef in a single layer and sear for 3-4 minutes per side until browned, working in batches. Remove beef and set aside.
3. Step 3: Add 1 diced onion to the pot and sauté for 3 minutes until softened. Stir in 2 minced garlic cloves and cook for 1 minute until fragrant.
4. Step 4: Return beef to the pot, then add 2 sliced carrots, 2 sliced parsnips, 2 diced potatoes, 4 cups beef broth, 1 cup diced tomatoes, 1 tsp dried thyme, 1 bay leaf, 1/2 tsp salt, and 1/4 tsp black pepper. Stir to combine.
5. Step 5: Bring to a boil, then reduce heat to low, cover, and simmer for 2 hours, or until beef is fork-tender and vegetables are cooked through.