Venerable Vintage Beef Stew
A deeply comforting, slow-simmered stew featuring tender chuck roast, heirloom root vegetables, and a rich broth that embodies the warmth of traditional home cooking. This american-inspired one pot ready in about 170 minutes pairs chuck roast, all-purpose flour, salt 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 chuck roast
- 2 tbsp all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 1 large, diced onion
- 2, peeled and diced carrots
- 2 stalks, diced celery
- 4 cloves, minced garlic
- 4 cups beef broth
- 1 cup, diced potatoes
- 1 cup, diced parsnips
- 1 bay leaf
- 1 tsp dried thyme
- 1/4 cup, chopped fresh parsley
Instructions
- Step 1: Pat 2 lbs chuck roast cubes dry with paper towels, then season evenly with 2 tbsp all-purpose flour, 1 tsp salt, and 1/2 tsp black pepper.
- Step 2: Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat until shimmering; sear 2 lbs beef cubes in batches for 3-4 minutes per side until deeply browned, transferring to a plate.
- Step 3: Add 1 large diced onion, 2 diced carrots, and 2 diced celery stalks to the pot; cook for 5 minutes until softened, then add 4 minced garlic cloves and cook for 1 minute until fragrant.
- Step 4: Return the seared beef to the pot, pour in 4 cups beef broth, add 1 bay leaf and 1 tsp dried thyme, bring to a simmer, cover, and cook on low heat for 2 hours.
- Step 5: After 2 hours, add 1 cup diced potatoes and 1 cup diced parsnips, then simmer uncovered for 30 minutes until vegetables are tender and beef is fork-tender.
- Step 6: Discard the bay leaf, stir in 1/4 cup chopped fresh parsley, and serve hot with crusty bread.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Venerable Vintage Beef Stew take to make?
Total time is about 170 minutes (20 min prep + 150 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 Venerable Vintage Beef Stew?
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 chuck roast from drying out.
Can I substitute ingredients in Venerable Vintage Beef Stew?
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 Venerable Vintage Beef Stew 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 Venerable Vintage Beef Stew?
American one pot 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.
What others are saying
- ★★★★★
Used frozen vegetables instead of fresh and honestly couldn't tell the difference.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
