Bear Form Beef & Root Vegetable Stew
A hearty, slow-simmered stew inspired by the Warrior's bear form, featuring tender beef and earthy root vegetables in a rich broth. This american-inspired one pot ready in about 115 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 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 lbs beef chuck roast
- 2 cups carrots
- 1.5 cups potatoes
- 1 large onion
- 4 garlic cloves
- 4 cups beef broth
- 1 can (14 oz) diced tomatoes
- 1 tsp thyme
- 2 tbsp olive oil
- 2 tbsp all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Cut 1.5 lbs beef chuck into 1-inch cubes and season with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat, then brown the beef in batches for 3-4 minutes per side until golden brown, transferring to a plate.
- Step 2: Dice 1 large onion and 4 garlic cloves, then sauté in the same pot with the remaining oil for 2 minutes until fragrant. Add 2 cups diced carrots and 1.5 cups diced potatoes, stirring for 1 minute.
- Step 3: Sprinkle 2 tbsp all-purpose flour over the vegetables, stirring constantly for 1 minute to cook off raw flour taste. Add 4 cups beef broth and 1 can (14 oz) diced tomatoes, scraping up browned bits from the pot.
- Step 4: Return the browned beef to the pot, add 1 tsp thyme, and bring to a gentle simmer. Cover and cook on low heat for 1.5 hours until the beef is fork-tender and vegetables are soft.
- Step 5: Taste and adjust seasoning with additional salt and pepper if needed. Serve hot with crusty bread.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Bear Form Beef & Root Vegetable Stew take to make?
Total time is about 115 minutes (25 min prep + 90 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 Bear Form Beef & Root Vegetable 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 beef chuck roast from drying out.
Can I substitute ingredients in Bear Form Beef & Root Vegetable 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 Bear Form Beef & Root Vegetable 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 Bear Form Beef & Root Vegetable Stew?
American one pot 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
- ★★★★★
Quick to prep and the results are amazing. A real keeper.
- ★★☆☆☆
The proportions seem off. Way too much of some ingredients.
