Slow-Simmered Beef with Root Vegetables

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

A comforting winter stew where tender beef braises with earthy root vegetables until fork-tender. This american-inspired one pot ready in about 175 minutes pairs beef chuck roast, carrots, parsnips for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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.

★ 4.3 (12 ratings) Prep: 25 min Cook: 150 min Serves 6 American cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Trim excess fat from beef chuck roast and cut into 1-inch cubes. Season generously with salt and black pepper.
  2. Step 2: Heat olive oil in a large Dutch oven over medium-high heat until shimmering. Add beef cubes in a single layer, searing for 3 minutes per side until deeply browned, then remove and set aside.
  3. Step 3: Add chopped onion and diced carrots to the pot, sautéing for 4 minutes until softened. Stir in minced garlic and tomato paste, cooking for 1 minute until fragrant.
  4. Step 4: Return beef to the pot, add beef broth and fresh thyme, then bring to a gentle simmer. Cover and reduce heat to low.
  5. Step 5: Simmer covered for 2.5 hours, adding parsnips during the last 45 minutes until vegetables are tender and beef falls apart with a fork.

Frequently asked questions

How long does Slow-Simmered Beef with Root Vegetables 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 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 beef chuck roast from drying out.

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

American 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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