Estate Pantry Beef Stew with Root Vegetables
A comforting one-pot stew made with chuck roast, slow-simmered with carrots, potatoes, and herbs for a hearty weeknight dinner. This american-inspired one pot ready in about 170 minutes pairs beef chuck roast, carrots, potatoes 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 medium carrots
- 3 medium potatoes
- 1 onion
- 4 cups beef broth
- 2 tbsp tomato paste
- 1 tsp thyme
- 2 bay leaf
- 1 tsp salt
- 1/2 tsp black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Cut 1.5 lbs beef chuck roast into 1-inch cubes. Season generously with 1 tsp salt and 1/2 tsp black pepper.
- Step 2: Heat a large Dutch oven over medium-high heat. Add beef cubes in a single layer and sear for 3-4 minutes per side until browned. Remove and set aside.
- Step 3: Finely chop 1 onion and add to the pot with 2 tbsp tomato paste; cook for 2 minutes until deep red. Add 3 medium peeled and chopped carrots, 3 medium peeled and cubed potatoes, 4 cups beef broth, 1 tsp thyme, and 2 bay leaves.
- Step 4: Return beef to the pot, bring to a gentle simmer, cover, and cook on low heat for 2.5 hours until beef is fork-tender and vegetables are soft.
Frequently asked questions
How long does Estate Pantry 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 Estate Pantry 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 Estate Pantry 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 Estate Pantry 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 Estate Pantry Beef Stew with Root Vegetables?
American one pot 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
- ★★★★★
The beef was tender and the root vegetables were perfectly cooked.
- ★★★★★
So easy and delicious, a new weeknight favorite.
- ★★★★★
Loved it! My family devoured this.
