Genuine Slow-Cooked Beef Stew

By AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

A deeply flavorful stew with fall-apart beef and root vegetables, made with no artificial shortcuts to capture true comfort. This American-inspired slow-cooker recipe, ready in about 370 minutes, pairs Chuck roast, Carrots, Rounded potatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 8, 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

• 2 lbs Chuck roast
• 4 medium Carrots
• 1 lb Rounded potatoes
• 2 large Yellow onions
• 4 Garlic cloves
• 4 cups Beef broth
• 2 tbsp Tomato paste
• 1 tbsp Worcestershire sauce
• 1 tsp Dried thyme
• 2 tbsp Olive oil
• 1 tbsp All-purpose flour
• 1 tsp Kosher salt
• 1/2 tsp Black pepper

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Instructions

1. Step 1: Pat 2 lbs chuck roast dry with paper towels, then season with 1 tsp kosher salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a Dutch oven over medium-high heat until shimmering, then sear beef for 5 minutes per side until deeply browned.
2. Step 2: Remove beef and set aside. Add 4 medium sliced carrots, 2 large chopped onions, and 4 minced garlic cloves to the pot. Cook for 5 minutes until onions are translucent and fragrant, stirring constantly.
3. Step 3: Stir in 2 tbsp tomato paste and cook for 1 minute until darkened, then add 4 cups beef broth, 1 tbsp Worcestershire sauce, and 1 tsp dried thyme. Return beef to pot and bring to a gentle simmer.
4. Step 4: Cover and simmer on low heat for 3 hours, then add 1 lb peeled and cubed potatoes. Cover and cook for 45 more minutes until potatoes are tender. For thicker sauce, mix 1 tbsp all-purpose flour with 2 tbsp cold water, stir into stew, and simmer uncovered for 10 minutes until glossy and thickened.