A Hearty, One-Pot Comfort Meal for Cold Nights

There’s something almost therapeutic about a big pot of beef stew simmering away on the stove. This beef stew with root vegetables recipe is my cold-weather hero—comforting, filling, and full of deep, rich flavor that only gets better with time.

I started making this version during my “Sunday batch cooking” phase, when I needed meals that were clean, hearty, and could stretch across a few nights. With tender beef, chunky root vegetables, and a broth that’s savory and slightly sweet from the carrots and parsnips, this one checks all the boxes.

It’s the kind of stew that feels like it came from your grandmother’s kitchen—but with cleaner, real-food ingredients that love your body back.

Ingredients

• 1½ lbs beef stew meat (chuck roast, cut into chunks)

• 1 tablespoon olive oil

• Salt and black pepper

• 1 yellow onion, chopped

• 2 cloves garlic, minced

• 2 tablespoons tomato paste

• 1 teaspoon dried thyme

• 1 teaspoon rosemary

• 2 tablespoons arrowroot starch or whole wheat flour (for thickening)

• 4 cups low-sodium beef broth

• 3 carrots, peeled and chopped

• 2 parsnips, peeled and chopped

• 2 small sweet potatoes, peeled and cubed

• 1 tablespoon balsamic vinegar

• Optional: chopped parsley for garnish

Instructions

1. Brown the Beef: Heat olive oil in a large Dutch oven over medium heat. Season beef with salt and pepper. Sear in batches until browned on all sides. Remove and set aside.

2. Sauté Aromatics: In the same pot, add onion and cook until soft (about 5 minutes). Stir in garlic, tomato paste, thyme, and rosemary. Cook for 1 minute.

3. Thicken: Sprinkle in arrowroot starch or flour and stir to coat. Slowly add beef broth, scraping the bottom of the pot.

4. Add Veggies & Simmer: Return beef to pot. Add carrots, parsnips, and sweet potatoes. Bring to a simmer, then cover and reduce heat. Cook for 1½ to 2 hours, stirring occasionally, until beef is tender and veggies are soft.

5. Finish: Stir in balsamic vinegar to brighten the flavor. Taste and adjust seasoning as needed.

6. Serve: Ladle into bowls and garnish with fresh parsley if desired.

Sarah’s Cooking Notes

• Flavor Boost: Don’t skip the searing step—it adds depth and richness to the stew.

• Other Root Veggies: Try rutabaga, turnip, or celery root if you want to switch it up.

• Meal Prep Friendly: Make ahead and let the flavors deepen overnight—amazing the next day.

• Freezer Tip: Cools and freezes well in individual portions for easy lunches.

Why You’ll Love This Recipe

This beef stew is everything cozy dinners should be—hearty, flavorful, and full of real ingredients that nourish. It’s a meal you’ll feel proud to serve and even better about eating.

Perfect for snow days, Sunday suppers, or anytime you need a bowl of warmth and goodness.

Nutrition (Per Serving – serves 4):
Calories: 420
Protein: 33g
Fat: 14g
Carbs: 34g
Fiber: 6g
Sugar: 7g