60-Minute Slow-Simmered Beef Stew
A deeply flavorful stew with tender beef and vegetables, simmered to perfection during your evening gaming session. This american-inspired beef ready in about 60 minutes pairs cut into 1-inch cubes beef chuck, all-purpose flour, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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, cut into 1-inch cubes beef chuck
- 3 tbsp all-purpose flour
- 2 tbsp olive oil
- 2 medium, diced onion
- 4 medium, sliced carrots
- 3 medium, cubed potatoes
- 4 cups beef broth
- 1 (14 oz) can diced tomatoes
- 1 tsp dried thyme
- 2 bay leaves
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Pat beef chuck cubes dry with paper towels. Toss with 3 tbsp all-purpose flour, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
- Step 2: Heat 2 tbsp olive oil in a heavy Dutch oven over medium-high heat. Brown beef in batches for 3-4 minutes per side until deeply seared, then set aside.
- Step 3: Add diced onions to the pot and cook for 5 minutes until softened and translucent. Stir in sliced carrots and cook for 3 more minutes.
- Step 4: Return beef to the pot, then add 4 cups beef broth, 1 (14 oz) can diced tomatoes, 1 tsp dried thyme, and 2 bay leaves. Bring to a gentle simmer, then cover and reduce heat to low.
- Step 5: Simmer uncovered for 45 minutes, stirring occasionally, until beef is fork-tender. Add cubed potatoes and cook for an additional 15 minutes until potatoes are tender but not falling apart.
- Step 6: Remove bay leaves, discard, and adjust seasoning with salt and pepper. Let stew rest for 10 minutes before serving to allow flavors to meld and sauce to thicken.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does 60-Minute Slow-Simmered Beef Stew take to make?
Total time is about 60 minutes (20 min prep + 40 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 60-Minute Slow-Simmered 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 all-purpose flour from drying out.
Can I substitute ingredients in 60-Minute Slow-Simmered 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 60-Minute Slow-Simmered 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 60-Minute Slow-Simmered Beef Stew?
American beef 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
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
