Hearty One-Pot Beef Stew

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

A comforting, slow-simmered stew featuring tender beef, root vegetables, and herbs. This comfort food-inspired one pot ready in about 165 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 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 beef chuck roast
• 3 medium carrots
• 2 large potatoes
• 1 medium onion
• 4 cloves garlic
• 4 cups beef broth
• 2 tbsp tomato paste
• 1 tsp dried thyme
• 2 bay leaves
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Add 1.5 lbs diced beef chuck roast and cook for 6-7 minutes until browned on all sides, stirring occasionally to prevent sticking.
2. Step 2: Add 1 medium chopped onion and 4 minced garlic cloves, sautéing for 2 minutes until fragrant, then stir in 2 tbsp tomato paste and cook for 1 minute until deepened in color.
3. Step 3: Add 3 medium diced carrots, 2 large diced potatoes, 4 cups beef broth, 1 tsp dried thyme, 2 bay leaves, 1 tsp salt, and 1/2 tsp black pepper. Bring to a gentle simmer, then reduce heat to low, cover, and cook for 2 hours until beef is fork-tender and vegetables are soft.
4. Step 4: Remove bay leaves, discard, and adjust seasoning if needed. Simmer uncovered for 10 minutes to thicken slightly. Serve hot with crusty bread.