Census-Backed Beef Stew with Root Vegetables
A hearty, slow-simmered stew featuring beef, root vegetables, and aromatic herbs, honoring the diversity of U.S. culinary traditions. This american-inspired slow cooker ready in about 170 minutes pairs beef chuck roast, medium (cubed) potatoes, (chopped) onion 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 beef chuck roast
- 3 large (chopped into 1-inch pieces) carrots
- 2 medium (cubed) potatoes
- 1 (chopped) onion
- 2 stalks (chopped) celery
- 4 cups beef broth
- 2 tbsp tomato paste
- 1 tsp thyme
- 1/2 tsp rosemary
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Pat 1.5 lbs beef chuck roast dry, then season with 1 tsp salt and 1/2 tsp black pepper. Heat a large Dutch oven over medium-high heat until hot, then sear beef in two batches for 4 minutes per side until deeply browned.
- Step 2: Remove beef, then add 1 chopped onion and 2 chopped celery stalks to the pot. Sauté for 5 minutes until softened. Stir in 2 tbsp tomato paste and cook for 1 minute until fragrant.
- Step 3: Return beef to pot, add 4 cups beef broth, 1 tsp thyme, 1/2 tsp rosemary, 3 chopped carrots, and 2 cubed potatoes. Bring to a gentle simmer.
- Step 4: Cover and reduce heat to low, simmering for 2.5 hours until beef is fork-tender and vegetables are soft, skimming excess fat occasionally.
- Step 5: Season with additional salt and pepper to taste. Serve hot with crusty bread for a comforting, slow-cooked meal.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Census-Backed Beef Stew with Root Vegetables take to make?
Total time is about 170 minutes (20 min prep + 150 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 Census-Backed Beef Stew with Root Vegetables?
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 beef chuck roast from drying out.
Can I substitute ingredients in Census-Backed Beef Stew with Root Vegetables?
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 Census-Backed Beef Stew with Root Vegetables 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 Census-Backed Beef Stew with Root Vegetables?
American slow cooker 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
- ★★★★★
Made with what I had on hand and it still came out great.
- ★★★☆☆
Average. The concept is good but execution needs work on seasoning.
- ★★★☆☆
Okay for a quick meal. I've had better slow cooker dishes though.
