True Heritage Beef Stew with Root Vegetables

By AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

A slow-simmered stew embodying the essence of 'true' comfort food, featuring heirloom root vegetables and a rich, unadulterated broth. This French one-pot recipe, ready in about 180 minutes, pairs Beef chuck roast, Carrots, and Rutabaga for a weeknight-friendly dinner. 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 "Build a week of meals around this recipe" 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 roast
• 4 medium Carrots
• 1 large Rutabaga
• 4 cups Beef broth
• 3 tbsp All-purpose flour
• 1 tbsp Dried thyme

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Instructions

1. Step 1: Cut 2 lbs beef chuck roast into 1-inch cubes; season with salt and pepper, then dredge in 3 tbsp all-purpose flour until evenly coated.
2. Step 2: Heat 2 tbsp oil in a Dutch oven over medium-high heat; brown beef in batches for 3-4 minutes per side until deeply seared, then set aside.
3. Step 3: Add 4 medium peeled carrots and 1 large peeled rutabaga (cut into 1-inch cubes) to the pot; cook for 5 minutes until edges caramelize.
4. Step 4: Return beef to pot, add 4 cups beef broth and 1 tbsp dried thyme; bring to a gentle simmer.
5. Step 5: Cover, reduce heat to low, and simmer for 2.5 hours until beef is fork-tender and vegetables are soft, skimming excess fat from surface.