Horde's Hearty Beef Stew

By AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

A deeply flavorful, slow-simmered stew with tender beef and seasonal vegetables in a rich, savory broth, perfect for chilly evenings. This one-pot recipe, ready in about 200 minutes, pairs chuck roast, all-purpose flour, and olive oil for a weeknight-friendly dinner. Each serving lands at about 320 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 "Build a week of meals around this recipe" 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 chuck roast
• 3 tbsp all-purpose flour
• 2 tbsp olive oil
• 1 large onion
• 2 carrots
• 2 stalks celery
• 3 cloves garlic
• 4 cups beef broth
• 1 cup diced tomatoes
• 1 tsp dried thyme
• 1 bay leaf
• 2 tbsp fresh parsley

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Instructions

1. Step 1: Pat the 2 lbs chuck roast cubes dry with paper towels, then season with 3 tbsp all-purpose flour, 1/4 tsp salt, and 1/4 tsp black pepper; toss to coat evenly. Heat 2 tbsp olive oil in a Dutch oven over medium-high heat until shimmering, then sear the beef in batches for 3-4 minutes per side until deeply browned, transferring to a plate.
2. Step 2: Add the 1 large diced onion, 2 sliced carrots, and 2 sliced celery stalks to the pot; cook for 5 minutes, stirring occasionally, until softened. Add 3 minced garlic cloves and cook for 1 minute until fragrant.
3. Step 3: Return the seared beef to the pot, then add 4 cups beef broth, 1 cup diced tomatoes, 1 tsp dried thyme, 1 bay leaf, 1/4 tsp salt, and 1/4 tsp black pepper. Bring to a gentle simmer, cover, and cook on low for 2.5 hours until the beef is fork-tender and vegetables are tender.
4. Step 4: Discard the bay leaf, stir in 2 tbsp fresh parsley, and adjust seasoning. Serve hot with crusty bread for soaking up the broth.