A Hard Day's Night Beef Stew

By AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

A deeply satisfying, slow-cooked beef stew with rich broth and tender vegetables, perfect for unwinding after a long day. This American-inspired beef recipe, ready in about 115 minutes, pairs beef chuck, all-purpose flour, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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
• 2 tbsp all-purpose flour
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 1 large, diced onion
• 3 cloves, minced garlic
• 3, sliced carrots
• 2 stalks, sliced celery
• 2 medium, cubed potatoes
• 4 cups beef broth
• 1/2 cup red wine
• 1 tbsp tomato paste
• 1 tsp dried rosemary
• 1 bay leaf

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Instructions

1. Step 1: Pat 2 lbs beef chuck cubes dry with paper towels, then season evenly with 2 tbsp all-purpose flour, 1 tsp salt, and 1/2 tsp black pepper. Toss to coat thoroughly.
2. Step 2: Heat 2 tbsp olive oil in a Dutch oven over medium-high heat until shimmering. Add seasoned beef in a single layer, sear 3-4 minutes per side until deeply browned, transferring to a plate as you finish each batch.
3. Step 3: Add 1 large diced onion and 3 minced garlic cloves to the pot, sautéing 2 minutes until fragrant. Stir in 3 sliced carrots, 2 stalks sliced celery, and 2 cubed potatoes, cooking 5 minutes until vegetables soften slightly.
4. Step 4: Return beef to pot, add 4 cups beef broth, 1/2 cup red wine, and 1 tbsp tomato paste. Stir in 1 tsp dried rosemary and 1 bay leaf. Bring to a simmer, reduce heat to low, cover, and simmer for 1.5 hours until beef is fork-tender.
5. Step 5: Discard bay leaf and adjust seasoning with salt and pepper. The stew should have a rich, glossy sauce and tender vegetables.