Hearty Slow-Simmered Beef Stew

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

A deeply flavorful, tender beef stew with root vegetables and herbs, simmered to perfection for a meal that demands attention. This beef-inspired slow cooker ready in about 195 minutes pairs beef chuck roast, medium carrots, medium potatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 620 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
• 3 medium potatoes
• 1 large onion
• 2 stalks celery
• 4 cloves garlic
• 2 tbsp tomato paste
• 4 cups beef broth
• 1 tsp dried thyme
• 1 sprig rosemary
• 2 tbsp olive oil
• 2 tbsp flour
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Cut 1.5 lbs beef chuck roast into 1-inch cubes and season with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a heavy Dutch oven over medium-high heat until shimmering, then sear beef in batches until deeply browned on all sides, about 5 minutes per batch, and transfer to a plate.
2. Step 2: Finely chop 1 large onion, 2 stalks celery, and 4 cloves garlic. Add to the pot with remaining oil, sautéing for 3 minutes until fragrant, then stir in 2 tbsp tomato paste and cook for 1 minute until darkened.
3. Step 3: Sprinkle 2 tbsp flour over the vegetables, stirring constantly for 1 minute to cook out raw flour taste, then slowly pour in 4 cups beef broth while scraping up browned bits from the pot.
4. Step 4: Return beef and any juices to the pot, add 3 medium carrots (peeled and sliced), 3 medium potatoes (cut into 1-inch cubes), 1 tsp dried thyme, and 1 sprig rosemary. Bring to a gentle simmer, cover, and reduce heat to low.
5. Step 5: Simmer uncovered for 2.5 hours, stirring occasionally, until beef is fork-tender and vegetables are cooked through, adding water if sauce becomes too thick. Discard rosemary sprig before serving.