Census-Recorded Heritage Beef Stew

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

A hearty stew honoring America's most common surnames, slow-simmered to tender perfection with root vegetables and aromatic herbs. This american-inspired slow cooker ready in about 195 minutes pairs beef chuck roast, medium carrots, medium potatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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 medium carrots
• 2 medium potatoes
• 1 large onion
• 4 cloves garlic
• 4 cups beef broth
• 2 tbsp tomato paste
• 1 tsp dried thyme
• 2 bay leaves
• 2 tbsp olive oil
• 3 tbsp all-purpose flour
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Trim excess fat from beef chuck and cut into 1-inch cubes. Pat dry with paper towels, then toss with 3 tbsp all-purpose flour, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
2. Step 2: Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Sear beef cubes in batches until deeply browned on all sides, about 3-4 minutes per batch, then set aside.
3. Step 3: Add diced onion to the same pot and cook for 5 minutes until translucent, stirring occasionally. Add minced garlic and cook for 1 minute until fragrant.
4. Step 4: Stir in tomato paste and cook for 2 minutes, then add 4 cups beef broth, 1 tsp dried thyme, and 2 bay leaves. Return beef to the pot and bring to a gentle simmer.
5. Step 5: Cover and reduce heat to low. Simmer for 2 hours, then add peeled and cubed carrots and potatoes. Cover and simmer for another 45 minutes until vegetables are fork-tender and meat is fall-apart tender.