Historic Heritage Beef Stew

By AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

A slow-simmered beef stew honoring traditional techniques, featuring fork-tender chuck roast and heirloom vegetables in a rich, deeply flavored broth. This slow-cooker recipe, ready in about 180 minutes, pairs beef chuck roast, carrots, celery for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 485 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 stalks celery
• 1 large onion
• 4 cloves garlic
• 3 tbsp all-purpose flour
• 4 cups beef broth
• 2 tbsp tomato paste
• 2 sprigs fresh thyme
• 2 bay leaves
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: Cut 1.5 lbs beef chuck roast into 1-inch cubes and pat dry with paper towels. Season generously with 1 tsp salt and 1/2 tsp black pepper.
2. Step 2: Heat 2 tbsp olive oil in a heavy Dutch oven over medium-high heat. Sear beef cubes in batches until deeply browned on all sides, about 4 minutes per batch, then set aside.
3. Step 3: Add 3 diced carrots, 2 diced celery stalks, and 1 diced onion to the pot. Cook for 5 minutes until softened, then add 4 minced garlic cloves and cook for 1 minute until fragrant.
4. Step 4: Stir in 3 tbsp all-purpose flour and cook for 1 minute, then add 2 tbsp tomato paste and stir for 2 minutes until it deepens in color.
5. Step 5: Return beef to the pot, add 4 cups beef broth, 2 fresh thyme sprigs, and 2 bay leaves. Bring to a gentle simmer, then cover and reduce heat to low.
6. Step 6: Simmer uncovered for 2 hours, stirring occasionally, until beef is fork-tender and sauce has thickened slightly. Remove thyme and bay leaves before serving.