Herb-Infused Beef and Vegetable Stew with Thyme

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-11 · Updated 2026-04-11

A hearty stew of tender beef and seasonal vegetables simmered with fresh herbs for a slow-cooked, comforting dinner. This american-inspired one pot ready in about 105 minutes pairs cut into 1-inch cubes stew beef, olive oil, diced onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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 lb, cut into 1-inch cubes stew beef
• 2 tbsp olive oil
• 1, diced onion
• 2, sliced carrots
• 2 stalks, sliced celery
• 1 cup, diced potatoes
• 4 cups beef broth
• 2 tbsp tomato paste
• 2 tbsp, leaves fresh thyme
• 1 tsp dried rosemary
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium-high heat. Add 1 lb diced stew beef and cook until browned on all sides, about 5 minutes.
2. Step 2: Stir in 1 diced onion, 2 sliced carrots, and 2 sliced celery stalks, cooking for 5 minutes until softened.
3. Step 3: Add 1 cup diced potatoes, 4 cups beef broth, 2 tbsp tomato paste, 2 tbsp fresh thyme, 1 tsp dried rosemary, 1 tsp salt, and 1/2 tsp black pepper.
4. Step 4: Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 hours until beef is fork-tender and vegetables are cooked through.