Best Ever Slow-Cooked Beef Stew
A deeply flavorful stew with tender beef, root vegetables, and a rich, savory broth that's perfect for cold days. This american-inspired beef ready in about 260 minutes pairs cut into 1-inch cubes 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
Instructions
- Step 1: Pat 1.5 lbs beef chuck cubes dry, then toss with 3 tbsp all-purpose flour until evenly coated.
- 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.
- 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.
- Step 4: Stir in 3 minced garlic cloves and cook for 1 minute until fragrant, then return the beef to the pot.
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Best Ever Slow-Cooked Beef Stew take to make?
Total time is about 260 minutes (20 min prep + 240 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 Best Ever Slow-Cooked Beef 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 all-purpose flour from drying out.
Can I substitute ingredients in Best Ever Slow-Cooked Beef 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 Best Ever Slow-Cooked Beef 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 Best Ever Slow-Cooked Beef Stew?
American beef 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
- ★★★★★
Swapped butter for olive oil to keep it lighter. Still delicious.
- ★★★★★
Absolutely wonderful.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
