Genuine Artisanal Beef Stew

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

Slow-simmered to perfection with a single cut of beef and classic aromatics, this stew embodies authenticity through deep, rich flavors developed over time. This french-inspired slow cooker ready in about 200 minutes pairs chuck roast, olive oil, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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 chuck roast
• 2 tbsp olive oil
• 1 large, diced onion
• 3, diced carrots
• 2, diced celery stalks
• 3, minced garlic cloves
• 2 tbsp tomato paste
• 1/4 cup all-purpose flour
• 4 cups beef broth
• 1 cup red wine
• 2 bay leaves
• 1 tsp dried thyme
• 2, diced potatoes
• 2, diced parsnips
• to taste salt
• to taste black pepper

Instructions

1. Step 1: Season 1.5 lbs cubed chuck roast with salt and pepper. Heat 2 tbsp olive oil in a Dutch oven over medium-high heat. Sear beef in batches for 4 minutes per side until browned, then set aside.
2. Step 2: Add 1 large diced onion, 3 diced carrots, and 2 diced celery stalks to the pot; cook for 5 minutes until softened. Stir in 3 minced garlic cloves and 2 tbsp tomato paste, cooking for 1 minute until fragrant.
3. Step 3: Sprinkle 1/4 cup all-purpose flour over vegetables, stirring constantly for 2 minutes. Gradually add 4 cups beef broth and 1 cup red wine, scraping up browned bits.
4. Step 4: Return beef to pot with 2 bay leaves and 1 tsp dried thyme. Bring to a simmer, cover, and cook on low heat for 2.5 hours until beef is fork-tender.
5. Step 5: Add 2 diced potatoes and 2 diced parsnips, then simmer uncovered for 30 minutes until vegetables are tender. Discard bay leaves and season with salt and pepper to taste.