Antique-Style Slow-Cooked Beef Stew

By AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

A rich, deeply flavorful stew simmered for hours until the beef is fork-tender and vegetables melt into a velvety broth. This American-inspired slow-cooker recipe, ready in about 205 minutes, pairs Beef chuck roast, Carrots, Potatoes 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 Beef chuck roast
• 4 medium Carrots
• 3 large Potatoes
• 1 large Onion
• 4 cups Beef broth
• 2 tbsp Tomato paste
• 1 tsp Thyme
• 2 Bay leaves
• 3 tbsp Flour
• 1 tsp Salt
• 1/2 tsp Black pepper

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Instructions

1. Step 1: Trim excess fat from beef and cut into 1-inch cubes. Season generously with salt and pepper. In a heavy Dutch oven, heat 1 tbsp oil over medium-high heat until shimmering, then brown beef in batches for 3-4 minutes per side until deeply seared — do not crowd the pan.
2. Step 2: Remove beef and set aside. Add chopped onion to the pot and cook for 3 minutes until softened. Stir in tomato paste and cook for 1 minute until darkened. Sprinkle flour over mixture and stir constantly for 2 minutes to cook out raw flour taste.
3. Step 3: Return beef to pot, add carrots, potatoes, beef broth, thyme, and bay leaves. Bring to a gentle simmer, cover, and transfer to a 275°F oven for 3 hours or slow cooker on low for 8 hours until meat is tender.