Slow-Simmered Hearty Beef and Root Vegetable Stew

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-31 · Updated 2026-07-31

A comforting, slow-cooked beef stew featuring tender chunks of beef and a medley of root vegetables simmered in a rich, savory broth. This American-inspired beef recipe, ready in about 180 minutes, pairs beef chuck, cut into 1-inch cubes, yellow onion, diced, celery stalks, diced 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.

Ingredients

• 1.5 pounds beef chuck, cut into 1-inch cubes
• 3 medium carrots, peeled and sliced into 1/2-inch rounds
• 2 medium parsnips, peeled and cut into 1/2-inch chunks
• 1 large yellow onion, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 2 tablespoons tomato paste
• 4 cups beef broth
• 1 cup red wine
• 3 tablespoons olive oil
• 3 fresh thyme sprigs
• 2 bay leaves
• 1/4 cup all-purpose flour
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 medium potatoes, peeled and diced into 1-inch cubes
• 1 cup frozen peas

Instructions

1. Step 1: Heat 3 tablespoons olive oil in a large heavy-bottomed pot over medium-high heat until shimmering. Toss 1.5 pounds beef chuck cubes with 1/4 cup all-purpose flour, 1 teaspoon salt, and 1 teaspoon black pepper in a bowl until evenly coated. Working in batches, brown the beef cubes for 3-4 minutes per side until a deep golden crust forms, then transfer them to a plate.
2. Step 2: In the same pot, add 1 large diced yellow onion, 2 diced celery stalks, 3 minced garlic cloves, and sauté over medium heat for 5 minutes until the onions are translucent and fragrant. Stir in 2 tablespoons tomato paste and cook for 2 more minutes to deepen the flavor.
3. Step 3: Pour in 1 cup red wine and use a wooden spoon to scrape up any browned bits from the bottom of the pot, simmering for 3 minutes until the wine reduces slightly.
4. Step 4: Return the browned beef to the pot along with 4 cups beef broth, 3 fresh thyme sprigs, and 2 bay leaves. Bring the mixture to a gentle boil, then reduce heat to low, cover, and simmer for 1 hour 30 minutes until the beef begins to tenderize.
5. Step 5: Add 3 medium peeled and sliced carrots, 2 medium peeled and chopped parsnips, and 2 medium peeled and diced potatoes to the pot. Stir well, cover again, and simmer for an additional 45 minutes until the vegetables and beef are tender.
6. Step 6: Remove the thyme sprigs and bay leaves, then stir in 1 cup frozen peas. Cook uncovered for 5 more minutes until the peas are heated through and tender. Adjust seasoning with additional salt and pepper if needed before serving.