Best Ever Slow-Cooked Beef Stew

By AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

A deeply flavorful stew with tender beef, root vegetables, and a rich, savory broth that's perfect for cold days. This American-inspired beef recipe, ready in about 260 minutes, pairs beef chuck roast, all-purpose flour, olive oil 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

• 1.5 lbs, cut into 1-inch cubes beef chuck roast
• 3 tbsp all-purpose flour
• 2 tbsp olive oil
• 1, diced yellow onion
• 3, sliced carrots
• 2 stalks, sliced celery
• 3 cloves, minced garlic
• 4 cups beef broth
• 1 can (14 oz) diced tomatoes
• 1 tsp dried thyme
• 2 bay leaves
• 1 tsp salt
• 1/2 tsp black pepper

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Pat 1.5 lbs beef chuck cubes dry, then toss with 3 tbsp all-purpose flour until evenly coated.
2. Step 2: Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat, then add the floured beef in a single layer (cook in batches to avoid crowding), searing for 3-4 minutes per side until deeply browned.
3. Step 3: Remove beef and set aside, then add 1 diced yellow onion, 3 sliced carrots, and 2 sliced celery to the pot, cooking for 5 minutes until softened.
4. Step 4: Stir in 3 minced garlic cloves and cook for 1 minute until fragrant, then return the beef to the pot.
5. Step 5: Pour in 4 cups beef broth and 1 can diced tomatoes, then add 1 tsp dried thyme, 2 bay leaves, 1 tsp salt, and 1/2 tsp black pepper, bringing to a simmer.
6. Step 6: Transfer to a slow cooker, cover, and cook on low for 8 hours or high for 4 hours until beef is fork-tender and flavors are rich and deep.