Half-Beef Stew with Root Vegetables

By AislePrompt Editorial · Published 2026-03-27 · Updated 2026-03-27

A hearty, slow-cooked stew featuring tender half-beef chuck and a medley of root vegetables, perfectly balanced with thyme and red wine. This American-inspired slow-cooker recipe, ready in about 500 minutes, pairs beef chuck, carrots, potatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, 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

• 1/2 lb beef chuck
• 1/2 lb carrots
• 1/2 lb potatoes
• 2 stalks celery
• 1/2 medium onion
• 2 cloves garlic
• 1 tsp thyme
• 1/2 cup red wine
• 2 cups beef broth
• 2 tbsp olive oil

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Instructions

1. Step 1: Heat 1 tbsp olive oil in a skillet over medium-high heat. Add 1/2 lb beef chuck, diced into 1/2-inch cubes, and cook for 4-5 minutes until browned on all sides. Transfer to a slow cooker.
2. Step 2: In the same skillet, add 2 tbsp olive oil, then sauté 1/2 medium onion (diced), 2 stalks celery (chopped), and 2 cloves garlic (minced) for 3-4 minutes until softened and fragrant. Add 1 tsp thyme.
3. Step 3: Add 1/2 lb carrots (peeled and sliced), 1/2 lb potatoes (peeled and cubed), 1/2 cup red wine, and 2 cups beef broth to the slow cooker. Stir to combine.
4. Step 4: Cover and cook on low for 8 hours or high for 4 hours until the beef is tender and the vegetables are fork-soft.
5. Step 5: Taste and adjust seasoning with salt and pepper before serving.