Authentic Slow-Simmered Beef Stew

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

A deeply flavorful stew using only genuine, unprocessed ingredients simmered to perfection for 4 hours, capturing the essence of traditional comfort food. This american-inspired one pot ready in about 270 minutes pairs pounds beef chuck roast, medium carrots, stalks celery for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 620 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

• 1.5 pounds beef chuck roast
• 3 medium carrots
• 2 stalks celery
• 1 large onion
• 4 garlic cloves
• 3 tablespoons tomato paste
• 2 tablespoons all-purpose flour
• 4 cups beef broth
• 1 cup red wine
• 1 teaspoon dried thyme
• 2 bay leaves
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 3 medium potatoes
• 2 tablespoons finely chopped parsley

Instructions

1. Step 1: Cut 1.5 pounds beef chuck roast into 1-inch cubes and pat dry with paper towels. Season with 1 teaspoon salt and 1/2 teaspoon black pepper.
2. Step 2: In a large Dutch oven, heat 2 tablespoons olive oil over medium-high heat until shimmering. Sear beef in batches for 3-4 minutes per side until deeply browned, then remove and set aside.
3. Step 3: Add 3 diced carrots, 2 diced celery stalks, 1 chopped onion, and 4 minced garlic cloves to the pot. Sauté for 5 minutes until vegetables soften and become fragrant, scraping up any browned bits from the bottom.
4. Step 4: Stir in 3 tablespoons tomato paste and cook for 1 minute until it darkens slightly, then sprinkle 2 tablespoons all-purpose flour over the mixture and stir constantly for 2 minutes to eliminate raw flour taste.
5. Step 5: Return beef to the pot and pour in 1 cup red wine, scraping the bottom to deglaze. Add 4 cups beef broth, 1 teaspoon dried thyme, and 2 bay leaves, then bring to a gentle simmer.
6. Step 6: Cover and reduce heat to low. Simmer for 2 hours, then add 3 diced potatoes and continue simmering for another 2 hours until beef is fork-tender and potatoes are cooked through.
7. Step 7: Remove bay leaves, discard, and stir in 2 tablespoons finely chopped parsley just before serving.