Spiced Back Beef Stew with Root Vegetables

By AislePrompt Editorial · Published 2026-08-01 · Updated 2026-08-01

A hearty beef stew simmered slowly with aromatic spices and root vegetables, perfect for comforting cold evenings. This French-inspired slow-cooker recipe, ready in about 140 minutes, pairs beef chuck, cubed, carrots, chopped, parsnips, chopped 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 beef chuck, cubed
• 2 cups carrots, chopped
• 1 cup parsnips, chopped
• 1 large onion, diced
• 4 garlic cloves, minced
• 4 cups beef broth
• 2 tbsp tomato paste
• 3 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp smoked paprika
• 2 bay leaves
• 2 tsp salt
• 1 tsp black pepper

The slow cooker we’d leave this in all day → Best Slow Cookers in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 3 tbsp olive oil in a large heavy pot over medium-high heat. Add 2 lbs cubed beef chuck and brown on all sides for 6-8 minutes, then remove and set aside.
2. Step 2: In the same pot, add 1 large diced onion and 4 minced garlic cloves; sauté for 4 minutes until softened and fragrant.
3. Step 3: Stir in 2 tbsp tomato paste, 1 tsp ground cumin, 1 tsp ground coriander, and 1 tsp smoked paprika; cook for 1 minute until spices bloom.
4. Step 4: Return beef to the pot and pour in 4 cups beef broth along with 2 bay leaves, 2 tsp salt, and 1 tsp black pepper; bring to a boil.
5. Step 5: Reduce heat to low, cover, and simmer for 1.5 hours until beef is tender.
6. Step 6: Add 2 cups chopped carrots and 1 cup chopped parsnips; continue simmering uncovered for 30 minutes until vegetables are soft and stew thickens.
7. Step 7: Remove bay leaves, adjust seasoning as needed, and serve hot with crusty bread.