Auction-Ready Slow-Cooked Beef Stew

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

A rich, tender stew simmered to perfection with beef, root vegetables, and herbs — a dish that would command top bids at any culinary auction. This american-inspired slow cooker ready in about 170 minutes pairs cut into 1-inch cubes beef chuck, large, chopped onion, medium, chopped carrots 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
• 1 large, chopped onion
• 3 medium, chopped carrots
• 2 stalks, chopped celery
• 3 cloves, minced garlic
• 2 tbsp tomato paste
• 4 cups beef broth
• 1/2 cup red wine
• 2 bay leaves
• 1 tsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp flour
• 3 medium, cubed potatoes
• 1 cup frozen peas

Instructions

1. Step 1: Pat 2 lbs beef chuck cubes dry with paper towels. Season with 1 tsp salt and 1/2 tsp black pepper. In a large Dutch oven, heat 1 tbsp oil over medium-high heat. Brown beef in batches for 3-4 minutes per side until golden brown, then remove and set aside.
2. Step 2: Add 1 chopped onion, 3 chopped carrots, and 2 chopped celery stalks to the pot. Cook for 5 minutes until softened. Add 3 minced garlic cloves and cook for 1 minute until fragrant.
3. Step 3: Stir in 2 tbsp tomato paste and cook for 1 minute. Add 4 cups beef broth, 1/2 cup red wine, 2 bay leaves, and 1 tsp dried thyme. Return beef to the pot and bring to a simmer.
4. Step 4: Cover and simmer on low for 2.5 hours until beef is fork-tender. Stir in 3 cubed potatoes and cook for 20 minutes. Add 1 cup frozen peas and cook for 5 minutes more. Remove bay leaves. If too thin, mix 2 tbsp flour with 2 tbsp cold water, stir into stew, and simmer for 2 minutes until thickened.