Slow-Simmered Regional Beef Stew with Root Vegetables

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-12 · Updated 2026-06-12

A hearty beef stew featuring tender beef chunks and a medley of root vegetables, slowly simmered to develop a rich, comforting flavor. This american-inspired beef ready in about 140 minutes pairs beef chuck, cut into 1-inch cubes, large yellow onion, diced, celery stalks, sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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, 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 pieces
• 1 large yellow onion, diced
• 2 celery stalks, sliced
• 3 garlic cloves, minced
• 4 cups beef broth
• 2 tbsp tomato paste
• 3 tbsp olive oil
• 1/4 cup all-purpose flour
• 1 tsp dried thyme
• 1 bay leaf
• 1.5 tsp salt
• 1 tsp black pepper
• 2 tbsp fresh parsley, chopped

Instructions

1. Step 1: Heat 3 tbsp olive oil in a large Dutch oven over medium-high heat. Toss 1.5 lbs beef chuck cubes in 1/4 cup all-purpose flour seasoned with 1 tsp salt and 1/2 tsp black pepper, then brown the beef in batches for 3-4 minutes per side until deeply golden; transfer to a plate.
2. Step 2: Reduce heat to medium, add 1 large diced yellow onion, 2 sliced celery stalks, and 3 minced garlic cloves to the pot; sauté for 5 minutes until softened and fragrant.
3. Step 3: Stir in 2 tbsp tomato paste and cook for 2 minutes to caramelize, then add 4 cups beef broth, 1 tsp dried thyme, 1 bay leaf, and return the beef with accumulated juices to the pot.
4. Step 4: Bring to a simmer, cover, and cook gently over low heat for 1.5 hours until beef is tender.
5. Step 5: Add 3 sliced carrots and 2 diced parsnips, continue simmering uncovered for 30 minutes until vegetables are tender and stew thickens.
6. Step 6: Remove bay leaf, adjust seasoning with 1/2 tsp salt and 1/2 tsp black pepper, then sprinkle 2 tbsp chopped fresh parsley before serving warm.