Slow-Simmered Beef Stew with Root Vegetables
A deeply flavorful stew featuring fall-apart tender beef, earthy root vegetables, and a rich umami broth, simmered to perfection for hours. This french-inspired one pot ready in about 255 minutes pairs cut into 1-inch cubes beef chuck roast, all-purpose flour, extra virgin 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.
Ingredients
- 2 lbs, cut into 1-inch cubes beef chuck roast
- 3 tbsp all-purpose flour
- 2 tbsp extra virgin olive oil
- 3 medium, peeled and cut into 1-inch chunks carrots
- 2 medium, peeled and cut into 1-inch chunks parsnips
- 1 large, chopped onion
- 2, chopped celery stalks
- 4, minced garlic cloves
- 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
- Step 1: Pat beef cubes dry, then toss with 3 tbsp flour, salt, and pepper until evenly coated.
- Step 2: Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Sear beef in batches for 3-4 minutes per side until deeply browned, then set aside.
- Step 3: Add chopped onion, celery, and carrots to pot, cooking for 5 minutes until softened and golden at edges.
- Step 4: Stir in minced garlic and tomato paste, cooking for 1 minute until fragrant and darkened.
- Step 5: Return beef to pot, add beef broth, thyme, rosemary, bay leaves, and bring to a gentle simmer.
- Step 6: Cover and simmer on low heat for 2 hours, then add parsnips and simmer uncovered for 45 minutes until vegetables are tender and meat falls apart when pierced with a fork.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Simmered Beef Stew with Root Vegetables take to make?
Total time is about 255 minutes (30 min prep + 225 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 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 all-purpose flour from drying out.
Can I substitute ingredients in Slow-Simmered Beef 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 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 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.
What others are saying
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
- ★★★☆☆
Not bad. Would need significant modifications to make it a regular.
