History-Steeped Beef Stew
A slow-simmered stew honoring culinary heritage, featuring tender beef, root vegetables, and aromatic herbs. This french-inspired slow cooker ready in about 175 minutes pairs cut into 1-inch cubes Beef chuck, Olive oil, stalks, sliced 1/2-inch thick Celery for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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
- 2 lbs, cut into 1-inch cubes Beef chuck
- 2 tbsp Olive oil
- 4 medium, peeled and sliced 1/2-inch thick Carrots
- 3 stalks, sliced 1/2-inch thick Celery
- 1 large, diced Yellow onion
- 4 cups Beef broth
- 2 tbsp Tomato paste
- 1/4 cup, chopped Fresh thyme
- 2 Bay leaves
- 1 tsp Salt
- 1/2 tsp Black pepper
Instructions
- Step 1: Pat 2 lbs beef chuck cubes dry with paper towels, then season with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a Dutch oven over medium-high heat until shimmering.
- Step 2: Sear beef in batches for 3-4 minutes per side until deeply browned, transferring to a plate as each batch finishes.
- Step 3: Add 1 large diced yellow onion to the pot, cooking for 3 minutes until softened. Stir in 2 tbsp tomato paste and cook for 1 minute until darkened.
- Step 4: Return beef to the pot with 4 cups beef broth, 4 medium sliced carrots, 3 sliced celery stalks, 1/4 cup chopped thyme, and 2 bay leaves. Bring to a gentle simmer.
- Step 5: Cover and simmer on low heat for 2.5 hours, stirring occasionally, until beef is fork-tender and flavors meld. Discard bay leaves before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does History-Steeped Beef Stew take to make?
Total time is about 175 minutes (25 min prep + 150 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 History-Steeped Beef 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 olive oil from drying out.
Can I substitute ingredients in History-Steeped Beef 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 History-Steeped Beef 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 History-Steeped Beef Stew?
French slow cooker 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
- ★★★★★
Made with what I had on hand and it still came out great.
- ★★★★☆
Very good for a 150-minute recipe. Would bump up the spice level though.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
