Best-Of-The-Season Beef Stew

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

A hearty, slow-simmered stew with fall vegetables and tender beef, featuring the best local ingredients for a comforting 'best' meal. This american-inspired beef ready in about 170 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 480 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
• 2 tbsp all-purpose flour
• 2 tbsp olive oil
• 4 medium, peeled and cut into 1/2-inch coins carrots
• 2 medium, peeled and cut into 1/2-inch coins parsnips
• 2 medium, chopped yellow onions
• 3 cloves, minced garlic
• 3 cups beef broth
• 1 can (14 oz) diced tomatoes
• 1 tbsp, chopped fresh thyme
• 2 bay leaf
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Pat beef cubes dry and coat evenly with flour. Heat olive oil in a Dutch oven over medium-high heat. Brown beef in batches (do not crowd pan), stirring occasionally for 3-4 minutes per side until deeply seared. Transfer to a plate.
2. Step 2: Add onions and carrots to pot; cook for 5 minutes until softened. Add garlic and cook for 1 minute until fragrant. Stir in diced tomatoes and cook for 2 minutes to reduce liquid.
3. Step 3: Return beef to pot, add beef broth, thyme, bay leaves, salt, and pepper. Bring to a simmer, then cover and reduce heat to low. Simmer gently for 2.5 hours, stirring occasionally, until beef is fork-tender and flavors meld.