Spiced Midwest Beef and Root Vegetable Stew
A hearty stew combining tender beef chunks and root vegetables simmered with warming spices for a comforting regional-inspired meal. This american-inspired beef ready in about 150 minutes pairs beef chuck, cut into 1-inch cubes, salt, black pepper 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, cut into 1-inch cubes
- 1 1/2 tsp salt
- 1 tsp black pepper
- 1/4 cup all-purpose flour
- 3 tbsp vegetable oil
- 1 large (1 cup) yellow onion, diced
- 3 medium (1 1/2 cups) carrots, peeled and sliced
- 2 medium (1 cup) parsnips, peeled and diced
- 2 (1/2 cup) celery stalks, sliced
- 3 garlic cloves, minced
- 4 cups beef broth
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1 bay leaf
- 1 tbsp Worcestershire sauce
- 2 tbsp fresh parsley, chopped
Instructions
- Step 1: Season 2 lbs beef chuck cubes with 1 1/2 tsp salt and 1 tsp black pepper, then toss with 1/4 cup all-purpose flour until evenly coated.
- Step 2: Heat 3 tbsp vegetable oil in a large Dutch oven over medium-high heat. Add the beef in batches, browning on all sides for 4-5 minutes per batch. Remove browned beef and set aside.
- Step 3: Reduce heat to medium; add 1 large diced yellow onion, 3 minced garlic cloves, 3 sliced carrots, 2 diced parsnips, and 2 sliced celery stalks to the pot. Sauté for 5-6 minutes until vegetables soften and onions become translucent.
- Step 4: Stir in 2 tbsp tomato paste and cook for 1 minute until fragrant. Return the beef to the pot, then pour in 4 cups beef broth. Add 1 tsp dried thyme, 1 bay leaf, and 1 tbsp Worcestershire sauce.
- Step 5: Bring stew to a simmer, cover, and reduce heat to low. Cook for 2 hours until beef is tender and vegetables are cooked through.
- Step 6: Remove bay leaf, adjust seasoning with salt and pepper if needed, and garnish with 2 tbsp fresh chopped parsley before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Spiced Midwest Beef and Root Vegetable Stew take to make?
Total time is about 150 minutes (20 min prep + 130 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 Spiced Midwest Beef and 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 salt from drying out.
Can I substitute ingredients in Spiced Midwest Beef and 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 Spiced Midwest Beef and Root Vegetable Stew for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Spiced Midwest Beef and Root Vegetable Stew?
American beef 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.
