Slow-Braised Beef & Root Vegetable Stew
Winter cooking · 6 servings
Estimated time: About 3–3½ hours; tenderness determines timing.
A slow oven braise turns beef chuck, carrots, potatoes, and parsnips into a warming winter meal.
AI-generated serving illustration.
Ingredients
2 pounds beef chuck, cut into 1½-inch pieces
2 tablespoons olive oil, divided
1 large onion, chopped
3 garlic cloves, minced
2 tablespoons all-purpose flour
4 cups low-sodium beef broth, plus more as needed
1 teaspoon dried thyme
1 bay leaf
3 carrots, cut into 1-inch pieces
1 pound potatoes, cut into 1½-inch pieces
2 parsnips, peeled and cut into 1-inch pieces
1 teaspoon kosher salt, divided, plus more to taste
½ teaspoon black pepper
Fresh thyme, optional, for serving
Method
Heat the oven to 325°F. Pat the beef dry and season with ½ teaspoon salt and the pepper.
Heat 1 tablespoon oil in a Dutch oven over medium-high heat. Brown the beef in batches, adding the remaining oil as needed. Transfer the beef to a plate.
Reduce heat to medium. Cook the onion for 5 minutes. Add garlic and cook for 30 seconds, then stir in flour for 1 minute.
Gradually stir in broth, scraping up the browned bits. Return beef and juices to the pot. Add dried thyme, bay leaf, and remaining salt. Bring to a simmer.
Cover and braise in the oven for 1½ hours. Stir in carrots, potatoes, and parsnips, adding broth if needed to keep the mixture moist.
Cover and cook for another 1–1½ hours, until the beef is fork-tender and the vegetables are soft. The beef must reach at least 145°F; braising continues well beyond this for tenderness.
Remove the bay leaf. Taste, adjust seasoning, and serve with optional fresh thyme.
Cooking note
Choose chuck rather than a quick-cooking steak cut. Allow extra time if the beef is not yet tender; keep the pot covered and check the liquid.
USDA safe-temperature guidance · Our beef cooking guide
Original recipe created for Pleasant Spring Farm. Not yet kitchen-tested; yields and times are estimates.