Half-Beef Stew with Root Vegetables
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 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
Instructions
- 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.
- 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.
- 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.
- 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.
- Step 5: Taste and adjust seasoning with salt and pepper before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Half-Beef Stew with Root Vegetables take to make?
Total time is about 500 minutes (20 min prep + 480 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 Half-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 from drying out.
Can I substitute ingredients in Half-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 Half-Beef Stew with Root Vegetables for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Half-Beef Stew with Root Vegetables?
American slow cooker 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
- ★★★★★
Used half the salt and it was still plenty flavorful.
- ★★★★★
Brought this to a potluck and it was the first dish to disappear.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
