Board of Nursing Beef Stew

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

A deeply flavorful, slow-simmered stew with tender beef, root vegetables, and aromatic herbs, perfect for chilly evenings. This american-inspired beef ready in about 160 minutes pairs cut into 1-inch cubes Beef chuck, Olive oil, large, diced Onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 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

• 2 lbs, cut into 1-inch cubes Beef chuck
• 2 tbsp Olive oil
• 1 large, diced Onion
• 3 medium, peeled and sliced Carrots
• 2 large, peeled and cubed Potatoes
• 2 stalks, diced Celery
• 3 cloves, minced Garlic
• 4 cups Beef broth
• 2 tbsp Tomato paste
• 1 tsp Dried thyme
• 2 Bay leaves
• 1 tsp Salt
• 1/2 tsp Black pepper

Instructions

1. Step 1: Heat 2 tbsp olive oil in a Dutch oven over medium-high heat. Brown 2 lbs cubed beef chuck in batches for 4 minutes per side until deeply seared, then set aside.
2. Step 2: Add 1 diced onion and 2 diced celery stalks to the pot. Sauté for 5 minutes until softened. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
3. Step 3: Return beef to the pot, add 4 cups beef broth, 2 tbsp tomato paste, 1 tsp dried thyme, 2 bay leaves, 1 tsp salt, and 1/2 tsp black pepper. Bring to a simmer.
4. Step 4: Cover and reduce heat to low. Simmer for 2 hours, adding 3 sliced carrots and 2 cubed potatoes during the last 30 minutes.
5. Step 5: Remove bay leaves. Simmer uncovered for 15 minutes until vegetables are tender and sauce coats the back of a spoon.