Herbed Beef and Root Vegetable Stew
A deeply flavorful, slow-simmered stew featuring tender beef and seasonal root vegetables in a rich, herb-infused broth. This american-inspired whole30 ready in about 110 minutes pairs lean beef, medium carrots, stalks celery 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 lean beef
- 3 medium carrots
- 2 stalks celery
- 1 large onion
- 4 cloves garlic
- 4 cups beef broth
- 1 can (14 oz) diced tomatoes
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
Instructions
- Step 1: Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Add 1.5 lbs cubed lean beef and cook for 5-7 minutes, stirring occasionally, until browned on all sides.
- Step 2: Add 3 medium peeled and chopped carrots, 2 stalks chopped celery, and 1 large chopped onion. Cook for 5 minutes until softened, stirring occasionally.
- Step 3: Add 4 minced garlic cloves and cook for 1 minute until fragrant, stirring constantly to prevent burning.
- Step 4: Stir in 1 can (14 oz) diced tomatoes, 1 tsp dried thyme, 1 tsp dried rosemary, 1 tsp salt, and 1/2 tsp black pepper. Cook for 2 minutes, stirring to combine.
- Step 5: Return the browned beef to the pot. Add 4 cups low-sodium beef broth. Bring to a simmer, then reduce heat to low, cover, and simmer for 1 hour 30 minutes until the beef is fork-tender.
- Step 6: Season with additional salt and pepper to taste. Serve hot with extra thyme sprinkled on top.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Herbed Beef and Root Vegetable Stew take to make?
Total time is about 110 minutes (20 min prep + 90 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 Herbed Beef and Root Vegetable Stew?
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 lean beef from drying out.
Can I substitute ingredients in Herbed Beef and Root Vegetable Stew?
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 Herbed Beef and Root Vegetable Stew for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Herbed Beef and Root Vegetable Stew?
American whole30 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.
- ★★★★★
The aroma while cooking this was absolutely heavenly.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
