Spiced Red Level Beef Stew with Root Vegetables

By AislePrompt Editorial · Published 2026-05-20 · Updated 2026-05-20

A hearty stew featuring tender beef simmered with warming spices and colorful root vegetables inspired by Alabama regional flavors. This American Southern-inspired beef recipe, ready in about 155 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 480 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
• 2 tsp smoked paprika
• 1 tsp ground cumin
• 3 tbsp olive oil
• 1 large yellow onion, diced
• 3 medium carrots, peeled and sliced
• 2 medium parsnips, peeled and sliced
• 4 garlic cloves, minced
• 4 cups beef broth
• 2 tbsp tomato paste
• 2 bay leaves
• 3 fresh thyme sprigs
• 2 tbsp all-purpose flour

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Season 2 lbs beef chuck cubes with 1 1/2 tsp salt, 1 tsp black pepper, 2 tsp smoked paprika, and 1 tsp ground cumin. Toss to coat evenly.
2. Step 2: Heat 3 tbsp olive oil in a large Dutch oven over medium-high heat. Add the beef in batches, browning on all sides for about 4-5 minutes per batch. Remove browned beef and set aside.
3. Step 3: Reduce heat to medium, add 1 large diced yellow onion, 3 sliced carrots, and 2 sliced parsnips to the pot. Sauté for 6 minutes until softened. Add 4 minced garlic cloves and sauté another minute until fragrant.
4. Step 4: Stir in 2 tbsp tomato paste and cook for 2 minutes to deepen flavor. Sprinkle 2 tbsp all-purpose flour over vegetables and stir to coat evenly.
5. Step 5: Return the beef to the pot and pour in 4 cups beef broth. Add 2 bay leaves and 3 fresh thyme sprigs. Bring to a boil, then reduce heat to low and simmer covered for 2 hours until beef is tender and stew thickens.
6. Step 6: Remove bay leaves and thyme sprigs before serving the stew hot, garnished with fresh herbs if desired.