Slow-Cooked Beef and Parsnip Root Vegetable Stew

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 25 minutes
• Cook Time: 3 hours 15 minutes
• Total Time: 3 hours 40 minutes

Quick Ingredients

• 2 lb (907 g) beef chuck, cut into 2-inch cubes
• 2 tsp kosher salt, plus more to taste
• 1 tsp black pepper
• 2 tbsp all-purpose flour
• 2 tbsp olive oil
• 1 large yellow onion, diced
• 3 medium carrots, cut into 1-inch chunks
• 4 garlic cloves, minced
• 2 tbsp tomato paste
• 1 cup (240 ml) dry red wine (or more broth)
• 4 cups (960 ml) low-sodium beef broth
• 1 tbsp Worcestershire sauce
• 2 bay leaves
• 1 tsp dried thyme (or 4 fresh thyme sprigs)
• 1 small rosemary sprig (optional)
• 1 lb (454 g) parsnips, peeled and cut into 1-inch chunks
• 1 tbsp unsalted butter (optional)
• 2 tbsp chopped fresh parsley

Do This

• 1. Heat oven to 325°F (163°C). Toss beef with salt, pepper, and flour.
• 2. Brown beef in a Dutch oven with oil (8–10 minutes total), then remove.
• 3. Sauté onion and carrots (5 minutes); add garlic (1 minute) and tomato paste (2 minutes).
• 4. Deglaze with wine (2–3 minutes). Add broth, Worcestershire, bay, thyme (and rosemary).
• 5. Return beef, cover, and braise in oven 2 hours. Add parsnips; braise 45 minutes more.
• 6. Uncover and cook 15 minutes to thicken. Finish with butter and parsley; adjust seasoning.

---

Why You’ll Love This Recipe

• Root-vegetable-forward: parsnips and carrots turn sweet and buttery as they simmer.
• Deep, classic stew flavor from browning the beef and reducing wine into the braising liquid.
• Comforting but not fussy: straightforward steps with big payoff.
• Even better the next day, making it ideal for make-ahead dinners.

Grocery List

• Produce: 1 large yellow onion, 3 medium carrots, 1 lb (454 g) parsnips, 4 garlic cloves, fresh parsley (optional: fresh thyme, fresh rosemary)
• Dairy: unsalted butter (optional)
• Pantry: 2 lb (907 g) beef chuck, all-purpose flour, olive oil, tomato paste, dry red wine, low-sodium beef broth, Worcestershire sauce, bay leaves, dried thyme (if not using fresh), kosher salt, black pepper

Full Ingredients

For the beef stew base

• 2 lb (907 g) beef chuck roast, cut into 2-inch cubes
• 2 tsp kosher salt (plus more to taste)
• 1 tsp freshly ground black pepper
• 2 tbsp all-purpose flour
• 2 tbsp olive oil
• 1 large yellow onion, diced (about 2 cups)
• 3 medium carrots, peeled and cut into 1-inch chunks (about 2 cups)
• 4 garlic cloves, minced
• 2 tbsp tomato paste
• 1 cup (240 ml) dry red wine (such as Cabernet Sauvignon) or additional beef broth
• 4 cups (960 ml) low-sodium beef broth
• 1 tbsp Worcestershire sauce
• 2 bay leaves
• 1 tsp dried thyme or 4 fresh thyme sprigs
• 1 small rosemary sprig (optional, but great with parsnips)

Root vegetables

• 1 lb (454 g) parsnips, peeled and cut into 1-inch chunks

To finish

• 1 tbsp unsalted butter (optional, for a silkier finish)
• 2 tbsp chopped fresh parsley
• Kosher salt and black pepper, to taste

Step-by-Step Instructions

Step 1: Preheat the oven and season the beef

Preheat your oven to 325°F (163°C). Pat the beef dry with paper towels (this helps it brown instead of steaming).

In a bowl, toss the beef with 2 tsp kosher salt, 1 tsp black pepper, and 2 tbsp flour until each piece is lightly coated.

Step 2: Brown the beef for deep flavor

Heat 2 tbsp olive oil in a large Dutch oven (5 to 7-quart) over medium-high heat until the oil shimmers.

Add the beef in a single layer (work in 2 batches if needed so you do not crowd the pot). Brown on all sides, about 8 to 10 minutes total. Transfer browned beef to a plate and set aside. If the pot looks dry, add a small drizzle of oil before the next batch.

Step 3: Sauté the onions and carrots

Reduce heat to medium. Add the diced onion and carrots to the same pot, scraping up any browned bits as they release moisture.

Cook until the onion begins to soften and turn translucent, about 5 minutes.

Step 4: Build the stew base with garlic, tomato paste, and wine

Add the minced garlic and cook for 1 minute, stirring constantly so it does not scorch.

Stir in the tomato paste and cook for 2 minutes. This step lightly caramelizes the tomato paste and makes the stew taste richer.

Pour in 1 cup (240 ml) red wine. Stir and scrape the bottom of the pot thoroughly to dissolve the browned bits. Simmer for 2 to 3 minutes to reduce slightly.

Step 5: Add broth and herbs, then start the slow braise

Add 4 cups (960 ml) beef broth, 1 tbsp Worcestershire sauce, 2 bay leaves, and the thyme (and rosemary, if using). Return the browned beef and any accumulated juices to the pot.

Bring the stew to a gentle simmer on the stovetop. Once simmering, cover with a tight-fitting lid and transfer to the oven.

Braise at 325°F (163°C) for 2 hours, or until the beef is starting to turn tender but not fully falling apart.

Step 6: Add parsnips and finish slow-cooking until tender

Carefully remove the pot from the oven. Stir in the parsnip chunks, making sure they are mostly submerged in the liquid.

Cover and return to the oven for 45 minutes, or until the parsnips are tender and the beef is fork-tender.

Step 7: Thicken, season, and serve

Remove the lid and return the pot to the oven for 15 minutes to help the stew reduce and thicken slightly. (If you prefer a looser stew, you can skip this uncovered time.)

Remove bay leaves and rosemary sprig (if used). Stir in 1 tbsp butter (optional) and 2 tbsp chopped parsley. Taste and adjust with more salt and pepper as needed.

Serve hot, ideally with crusty bread, mashed potatoes, or buttered noodles to catch the rich gravy.

Pro Tips

• Do not crowd the beef when browning: browning equals flavor. If the pot is crowded, the beef steams and you lose that deep, savory base.
• Cut parsnips in larger chunks than carrots if they’re very fresh: parsnips can soften quickly; 1-inch pieces help them hold their shape.
• Keep the simmer gentle before baking: a calm simmer (not a hard boil) helps keep the beef tender during the braise.
• Want a thicker gravy? After cooking, simmer uncovered on the stovetop for 5–10 minutes, stirring occasionally, until it’s the consistency you like.
• Season at the end: as the stew reduces, saltiness concentrates. Adjusting at the end prevents over-salting.

Variations

• Guinness-style: Replace the red wine with 1 cup (240 ml) stout and use 3 cups (720 ml) broth instead of 4 cups. The stew will be darker, roasty, and slightly bittersweet.
• More root vegetables: Add 8 oz (225 g) turnips or rutabaga, cut into 1-inch chunks, along with the parsnips.
• Slow cooker method: Brown beef and sauté onion/carrots/garlic/tomato paste on the stovetop as written, then transfer everything to a slow cooker. Cook on LOW for 8 hours. Stir in parsnips for the last 2 hours so they do not over-soften.

Storage & Make-Ahead

Cool the stew to room temperature (no longer than 2 hours), then refrigerate in an airtight container for up to 4 days. Reheat gently on the stovetop over medium-low heat until steaming hot (at least 165°F / 74°C), adding a splash of broth if it thickened too much in the fridge.

To freeze, portion into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. For best texture, freeze before adding the optional butter and parsley, then add them fresh after reheating.

Nutrition (per serving)

Approximate, based on 6 servings: 520 calories; 42 g protein; 32 g carbohydrates; 7 g fiber; 24 g fat; 8 g saturated fat; 850 mg sodium.