Slow-Simmered Soulful Beef Stew with Root Vegetables

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-08 · Updated 2026-07-08

A deeply comforting beef stew slow-cooked with earthy root vegetables and aromatic herbs, creating a rich and hearty dish perfect for soulful nourishment. This French-inspired beef recipe, ready in about 150 minutes, pairs beef chuck roast, all-purpose flour, salt 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

• 2 lbs, cut into 1.5-inch cubes beef chuck roast
• 1/4 cup all-purpose flour
• 1 1/2 tsp, divided salt
• 1 tsp, divided black pepper
• 3 tbsp olive oil
• 1 large, diced yellow onion
• 3 medium, peeled and cut into 1-inch pieces carrots
• 2 medium, peeled and cut into 1-inch pieces parsnips
• 2, chopped celery stalks
• 4, minced garlic cloves
• 2 tbsp tomato paste
• 1 cup red wine
• 3 cups beef broth
• 3 sprigs fresh thyme
• 2 bay leaves
• 1/4 cup chopped (for garnish) fresh parsley

Instructions

1. Step 1: Toss 2 lbs beef chuck cubes with 1/4 cup all-purpose flour, 1 tsp salt, and 1/2 tsp black pepper until evenly coated. Heat 3 tbsp olive oil in a heavy large pot over medium-high heat and brown beef in batches for 3-4 minutes per side until deeply caramelized. Transfer browned beef to a plate.
2. Step 2: Reduce heat to medium and add 1 large diced yellow onion, 3 peeled carrots cut into 1-inch pieces, 2 peeled parsnips cut into 1-inch pieces, and 2 chopped celery stalks. Sauté for 7 minutes until vegetables soften and edges begin to brown.
3. Step 3: Stir in 4 minced garlic cloves and 2 tbsp tomato paste; cook for 1 minute until fragrant and paste darkens.
4. Step 4: Pour in 1 cup red wine to deglaze the pot, scraping up browned bits. Let simmer for 3 minutes to reduce slightly.
5. Step 5: Return beef to pot along with 3 cups beef broth, 3 sprigs fresh thyme, 2 bay leaves, 1/2 tsp salt, and 1/2 tsp black pepper. Bring to a boil, then reduce heat to low, cover, and simmer gently for 2 hours until beef is fork-tender.
6. Step 6: Remove thyme sprigs and bay leaves. Taste and adjust seasoning with remaining salt and pepper. Garnish with 1/4 cup chopped fresh parsley before serving this soulful, rich stew with crusty bread or mashed potatoes.