Spiced Regional Beef Stew with Root Vegetables
A comforting stew showcasing tender beef simmered with regional root vegetables and warm spices for a hearty meal. This american-inspired beef ready in about 120 minutes pairs 1-inch cubes beef chuck, cubed, large, diced yellow onion, minced garlic cloves 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, 1-inch cubes beef chuck, cubed
- 3 medium, peeled and cut into 1-inch pieces carrots
- 2 medium, peeled and cut into 1-inch pieces parsnips
- 1 large, diced yellow onion
- 3, minced garlic cloves
- 4 cups beef broth
- 2 tbsp tomato paste
- 3 tbsp olive oil
- 1 tsp dried thyme
- 1 whole bay leaf
- 1 1/2 tsp salt
- 1 tsp black pepper
- 1/4 cup all-purpose flour
Instructions
- Step 1: Heat 3 tbsp olive oil in a large heavy-bottom pot over medium-high heat. Toss 2 lbs beef chuck cubes with 1/4 cup all-purpose flour, shaking off excess flour, then brown the beef in batches for 3-4 minutes per side until deeply browned; set aside.
- Step 2: In the same pot, add 1 large diced yellow onion and sauté over medium heat for 5 minutes until translucent. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
- Step 3: Return the beef to the pot along with 4 cups beef broth, 2 tbsp tomato paste, 1 tsp dried thyme, 1 whole bay leaf, 3 peeled and chopped carrots, and 2 peeled and chopped parsnips. Season with 1 1/2 tsp salt and 1 tsp black pepper.
- Step 4: Bring to a boil, then reduce heat to low and simmer uncovered for 1 1/2 hours, stirring occasionally, until the beef is tender and the sauce thickens to coat the back of a spoon. Remove bay leaf before serving.
Frequently asked questions
How long does Spiced Regional Beef Stew with Root Vegetables take to make?
Total time is about 120 minutes (20 min prep + 100 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 Regional 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 large, diced yellow onion from drying out.
Can I substitute ingredients in Spiced Regional 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 Regional 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 Regional 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.
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