One Pot Fall Favorite Dutch Oven Beef Stew and Root Vegetables

There’s just something about a big pot of beef stew bubbling away in the Dutch oven that feels like home. This is one of those recipes that brings everyone to the table, forks ready, and bellies rumbling. The beef becomes fall-apart tender, the root veggies soak up every bit of savory goodness, and the broth is rich, warm, and deeply comforting.

This was one of the first cool-weather meals I ever made in a Dutch oven, and I still come back to it year after year. If your family loves cozy meals that don’t require a mountain of cleanup this one’s for you. Let’s get simmering!

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Why You’ll Love This Beef Stew and Root Vegetables

This Dutch oven beef stew is the ultimate one-pot comfort food. It’s easy to prep, kid-approved, and deeply flavorful. Whether you’re coming home after a long day or planning a weekend dinner, this recipe fills the house with delicious smells and your bowl with satisfaction. Bonus: it reheats like a dream and even tastes better the next day.

Simple Ingredients

This stew is built with simple, hearty ingredients that shine in the Dutch oven:

Beef chuck roast: Marbled and flavorful, it breaks down beautifully during slow cooking.
Carrots: Add sweetness and a pop of color.
Parsnips: Slightly earthy and perfect for stews.
Potatoes: Starchy and satisfying, they soak up all that rich broth.
Onion & Garlic: The classic base for deep flavor.
Tomato paste: Adds richness and umami.
Beef broth: Builds the flavorful base.
Worcestershire sauce: Just a splash makes everything taste heartier.
Bay leaves & thyme: Herbaceous and aromatic for depth.
Flour & olive oil: For browning and thickening.

Servings, Prep, and Cook Time

Servings: 6
Prep Time: 20 minutes
Cook Time: 2 hours 30 minutes
Total Time: 2 hours 50 minutes

What is Needed

• 2.5 lbs beef chuck, cut into 1.5-inch cubes
• 3 tbsp olive oil
• 2 tbsp flour
• 1 large onion, diced
• 3 cloves garlic, minced
• 3 tbsp tomato paste
• 4 cups beef broth
• 2 tbsp Worcestershire sauce
• 3 large carrots, peeled and sliced
• 2 parsnips, peeled and sliced
• 3 medium potatoes, peeled and cubed
• 2 bay leaves
• 1 tsp dried thyme
• Salt and pepper, to taste

Instructions

• Toss beef cubes with flour, salt, and pepper. Heat 2 tbsp olive oil in the Dutch oven over medium-high heat and brown the beef in batches until all sides are golden. Remove and set aside.
• Lower heat, add remaining oil, and sauté diced onion and garlic until softened.
• Stir in tomato paste and cook for 2 minutes to deepen the flavor.
• Pour in beef broth and Worcestershire sauce, scraping the bottom to release brown bits. Add beef back to the pot. Bring to a simmer.
• Stir in carrots, parsnips, potatoes, bay leaves, and thyme. Cover and place in a 325°F oven for 2 hours.
• Remove from oven, discard bay leaves, season to taste with salt and pepper. Serve warm with crusty bread.

Top Tips

• Use a chuck roast for tender meat that breaks apart easily.
• Don’t skip the browning step it adds rich depth of flavor.
• Let kids help wash or peel the veggies for family bonding.
• Add a splash of balsamic vinegar at the end for brightness.
• Leftovers are even better the next day make extra!

Recipe Variations

• Swap parsnips with turnips or sweet potatoes.
• Add frozen peas in the last 5 minutes for extra color.
• Use red wine in place of 1 cup broth for added richness.
• Seasonal Tip: In spring, swap parsnips with fresh green beans. In winter, add chunks of rutabaga or turnip for a deeper, earthy flavor.

Recommended Equipment

• 6 qt enameled Dutch oven
• Vegetable peeler
• Chef’s knife
• Cutting board
• Wooden spoon
• Measuring cups and spoons

Make Ahead Tips

Make the full stew a day ahead it tastes even better after resting overnight. Just reheat gently before serving.

How to Store and Reheat

Store in airtight containers in the fridge for up to 4 days. Reheat on the stove over low heat, adding a splash of broth if needed. Freezes well for up to 2 months.

What to Serve With This Recipe

• Crusty sourdough or garlic bread
• Side salad with vinaigrette
• Roasted green beans or steamed peas
• Apple crisp or cobbler for dessert

What You Need to Know About This Recipe

Beef stew has roots in peasant cooking around the world simple ingredients slow-cooked to create maximum flavor and nourishment. This version leans into classic American comfort, with a nod to fall and harvest veggies. The Dutch oven gives even cooking and locks in flavor, making it a go-to for generations of home cooks.

“If you love this stew, don’t miss my Dutch Oven Chicken Thighs or Pizza Oven Ribs for more family-friendly one-pot favorites!”

Beef Stew with Root Veggies

Michelle

Hearty beef stew with carrots, parsnips, and potatoes simmered to perfection in a Dutch oven. A cozy, family-friendly fall favorite!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Course Main Dishes

Servings 6

Equipment

• 6 qt enameled Dutch oven
• Vegetable peeler
• Chef’s knife
• Cutting board and pizza cutter
• Wooden Spoon
• Measuring cups and spoons

Ingredients

  

• 2.5 lbs beef chuck cut into 1.5-inch cubes
• 3 tbsp olive oil
• 2 tbsp flour
• 1 large onion diced
• 3 cloves garlic minced
• 3 tbsp tomato paste
• 4 cups beef broth
• 2 tbsp Worcestershire sauce
• 3 large carrots peeled and sliced
• 2 parsnips peeled and sliced
• 3 medium potatoes peeled and cubed
• 2 bay leaves
• 1 tsp dried thyme
• Salt and pepper to taste

Instructions

 

• Brown the Beef: Toss beef cubes with flour, salt, and pepper. Heat 2 tbsp olive oil in the Dutch oven over medium-high heat and brown the beef in batches until all sides are golden. Remove and set aside.
• Sauté the Aromatics: Lower heat, add remaining oil, and sauté diced onion and garlic until softened.
• Add Tomato Paste: Stir in tomato paste and cook for 2 minutes to deepen the flavor.
• Deglaze & Simmer: Pour in beef broth and Worcestershire sauce, scraping the bottom to release brown bits. Add beef back to the pot. Bring to a simmer.
• Add Veggies & Herbs: Stir in carrots, parsnips, potatoes, bay leaves, and thyme. Cover and place in a 325°F oven for 2 hours.
• Finish & Serve: Remove from oven, discard bay leaves, season to taste with salt and pepper. Serve warm with crusty bread.

Notes

For extra flavor, sear beef in batches so it browns instead of steams.
You can substitute beef stock for broth if you want a richer base.

Keyword Beef Stew with Root Vegies

One-Pot Cooking Rocks!