Smoked Paprika Beef & Root Vegetable Stew
A deeply savory, slow-simmered stew with lean beef, earthy root vegetables, and a touch of smokiness, ideal for satisfying Whole30 cravings. This french-inspired whole30 ready in about 110 minutes pairs medium, peeled and cubed turnips, medium, peeled and cubed parsnips, medium, sliced carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 calories and feeds 4, 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
- 12 oz, trimmed and cut into 1/2-inch cubes beef chuck
- 2 medium, peeled and cubed turnips
- 2 medium, peeled and cubed parsnips
- 3 medium, sliced carrots
- 1 large, chopped onion
- 3, minced garlic cloves
- 1 tsp smoked paprika
- 1 (14 oz) can, no salt added diced tomatoes
- 3 cups beef stock
- 1/2 tsp dried thyme
- 2 tbsp olive oil
- 1 tsp sea salt
- 1/2 tsp black pepper
Instructions
- Step 1: Heat 2 tbsp olive oil in a heavy pot over medium-high heat. Add 12 oz cubed beef chuck and sear for 4 minutes per side until deeply browned, then remove and set aside.
- Step 2: Add 1 large chopped onion and 3 minced garlic cloves to the pot, stirring for 2 minutes until fragrant. Stir in 1 tsp smoked paprika and cook for 30 seconds until aromatic.
- Step 3: Return beef to the pot, add 2 medium peeled and cubed turnips, 2 medium peeled and cubed parsnips, 3 medium sliced carrots, 1 (14 oz) can diced tomatoes, 3 cups beef stock, and 1/2 tsp dried thyme. Bring to a boil, then reduce heat to low, cover, and simmer gently for 1 hour 15 minutes until beef is fork-tender.
- Step 4: Stir in 1 tsp sea salt and 1/2 tsp black pepper. Simmer uncovered for 10 minutes to thicken slightly. Remove pot from heat and let rest for 5 minutes before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Smoked Paprika Beef & Root Vegetable Stew take to make?
Total time is about 110 minutes (25 min prep + 85 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 Smoked Paprika Beef & Root Vegetable Stew?
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 medium, sliced carrots from drying out.
Can I substitute ingredients in Smoked Paprika Beef & Root Vegetable Stew?
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 Smoked Paprika Beef & Root Vegetable Stew for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Smoked Paprika Beef & Root Vegetable Stew?
French whole30 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.
What others are saying
- ★★★★★
Made with what I had on hand and it still came out great.
- ★★★★★
Added some red pepper flakes for heat — highly recommend.
- ★★★★★
Kids gobbled it up without complaints — that's a 5-star in my book.
