Spiced Northern Beef Stew with Root Vegetables

By AislePrompt Editorial · Published 2026-05-18 · Updated 2026-05-18

A warming beef stew infused with northern spices and hearty root vegetables, slow-cooked to tender perfection. This American-inspired beef recipe, ready in about 140 minutes, pairs beef chuck, cubed, carrots, parsnips 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

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Instructions

1. 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.
2. Step 2: Heat 2 tbsp olive oil in a large heavy-bottom pot over medium-high heat until shimmering.
3. Step 3: Add the beef in batches, searing each side for 3-4 minutes until deep brown and crusty. Remove and set aside.
4. 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.
5. Step 5: Stir in 2 tbsp tomato paste, 1 tsp smoked paprika, and 1 tsp dried thyme, cooking for 2 minutes until aromatic.
6. Step 6: Return the beef to the pot along with 4 cups beef broth and 2 bay leaves.
7. Step 7: Bring to a simmer, cover, and cook on low heat for 1 1/2 hours until the beef is tender.
8. Step 8: Add 3 sliced carrots and 2 sliced parsnips, cook uncovered for an additional 30 minutes until vegetables are soft.
9. Step 9: Adjust seasoning with salt and pepper if needed, remove bay leaves, and serve hot.