Slow-Simmered Heirloom Beef Stew with Root Vegetables

By AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

A deeply thoughtful stew where patience transforms humble ingredients into profound comfort, featuring locally sourced heirloom vegetables and slow-braised beef. This one-pot recipe, ready in about 195 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 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

• 1.5 lbs beef chuck roast
• 3 medium carrots
• 2 medium parsnips
• 1 large red onion
• 4 garlic cloves
• 4 cups beef broth
• 2 tbsp tomato paste
• 1 tbsp fresh thyme
• 2 tbsp olive oil
• 1 tbsp all-purpose flour
• 1 tsp salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: Pat the beef chuck roast dry with paper towels, then season both sides evenly with 1 tsp salt and 1/2 tsp black pepper.
2. Step 2: Heat 1 tbsp olive oil in a heavy Dutch oven over medium-high heat until shimmering. Sear the beef in batches for 4 minutes per side until deeply browned, then transfer to a plate.
3. Step 3: Add remaining 1 tbsp olive oil to the pot, then sauté diced red onion and minced garlic for 3 minutes until softened and fragrant.
4. Step 4: Stir in tomato paste and cook for 1 minute until it darkens slightly, then sprinkle in 1 tbsp all-purpose flour and stir constantly for 1 minute to eliminate raw flour taste.
5. Step 5: Pour in 4 cups beef broth while scraping up browned bits from the pot bottom, then return the beef and any accumulated juices to the pot.
6. Step 6: Add diced carrots, parsnips, and fresh thyme, then bring to a gentle simmer.
7. Step 7: Cover and reduce heat to low, simmering for 2.5 hours until the beef is fork-tender and vegetables are meltingly soft, skimming excess fat if needed.