Cast Iron Comfort: Rustic Beef Stew with Root Vegetables

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-08 · Updated 2026-04-08

A hearty, slow-cooked stew that simmers to perfection in a cast iron pot, featuring tender beef and seasonal roots. This american-inspired one pot ready in about 135 minutes pairs cut into 1-inch cubes Beef chuck, Olive oil, large, chopped Onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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
• 2 tbsp Olive oil
• 1 large, chopped Onion
• 3 medium, peeled and chopped Carrots
• 2 stalks, chopped Celery
• 3 cloves, minced Garlic
• 4 cups Beef broth
• 2 medium, peeled and chopped Potatoes
• 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 large cast iron pot over medium-high heat. Add 1.5 lbs beef chuck cubes and cook for 5 minutes, stirring occasionally, until browned on all sides.
2. Step 2: Add 1 large chopped onion, 3 medium chopped carrots, and 2 chopped celery stalks. Cook for 5 minutes until vegetables begin to soften.
3. Step 3: Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
4. Step 4: Add 4 cups beef broth, 1 tsp dried thyme, 2 bay leaves, 1 tsp salt, and 1/2 tsp black pepper. Bring to a boil, then reduce heat to low and cover. Simmer for 1.5 hours.
5. Step 5: Add 2 medium chopped potatoes and continue simmering for 30 minutes, or until potatoes are tender and beef is fork-tender.