Spiced Northern Beef Stew with Root Vegetables
A warming beef stew infused with northern spices and hearty root vegetables, slow-cooked to tender perfection. This american-inspired beef ready in about 140 minutes pairs 1-inch cubes beef chuck, cubed, medium, sliced parsnips, large, diced yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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, 1-inch cubes beef chuck, cubed
- 3 medium, sliced into 1/2-inch pieces carrots
- 2 medium, sliced parsnips
- 1 large, diced yellow onion
- 3, minced garlic cloves
- 4 cups beef broth
- 2 tbsp tomato paste
- 2 tbsp olive oil
- 2 bay leaves
- 1 tsp dried thyme
- 1 tsp smoked paprika
- 1 1/2 tsp salt
- 1 tsp black pepper
- 1/4 cup flour
Instructions
- Step 1: Toss 2 lbs cubed beef chuck with 1/4 cup flour, 1 1/2 tsp salt, and 1 tsp black pepper until evenly coated.
- Step 2: Heat 2 tbsp olive oil in a large heavy-bottom pot over medium-high heat until shimmering.
- Step 3: Add the beef in batches, searing each side for 3-4 minutes until deep brown and crusty. Remove and set aside.
- Step 4: In the same pot, add 1 large diced yellow onion and 3 minced garlic cloves, sautéing for 4 minutes until translucent and fragrant.
- Step 5: Stir in 2 tbsp tomato paste, 1 tsp smoked paprika, and 1 tsp dried thyme, cooking for 2 minutes until aromatic.
- Step 6: Return the beef to the pot along with 4 cups beef broth and 2 bay leaves.
- Step 7: Bring to a simmer, cover, and cook on low heat for 1 1/2 hours until the beef is tender.
- Step 8: Add 3 sliced carrots and 2 sliced parsnips, cook uncovered for an additional 30 minutes until vegetables are soft.
- Step 9: Adjust seasoning with salt and pepper if needed, remove bay leaves, and serve hot.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Spiced Northern Beef Stew with Root Vegetables take to make?
Total time is about 140 minutes (20 min prep + 120 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 Northern Beef Stew with Root Vegetables?
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 parsnips from drying out.
Can I substitute ingredients in Spiced Northern Beef Stew with Root Vegetables?
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 Northern Beef Stew with Root Vegetables 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 Northern Beef Stew with Root Vegetables?
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.
