Hotel-Style Beef and Vegetable Stew

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

A hearty, comforting stew with tender beef and seasonal vegetables, perfect for a cozy meal. This french-inspired soups ready in about 120 minutes pairs cubed beef chuck, sliced carrots, sliced celery for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. 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 "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, cubed beef chuck
• 3 cups, sliced carrots
• 2 cups, sliced celery
• 1 medium, diced onion
• 3 cloves, minced garlic
• 1 cup tomato puree
• 4 cups beef broth
• 2 bay leaves
• 1 tsp, fresh thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup, chopped parsley

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium-high heat. Brown 1.5 lbs beef cubes in batches for 5-7 minutes per batch, then set aside.
2. Step 2: Add 1 diced onion, 3 minced garlic cloves, and 2 cups sliced carrots to the pot. Sauté for 5 minutes until softened.
3. Step 3: Stir in 1 cup tomato puree, 4 cups beef broth, 2 bay leaves, 1 tsp thyme, 1 tsp salt, and 1/2 tsp black pepper. Bring to a boil, then reduce heat to low.
4. Step 4: Cover and simmer for 1.5-2 hours until beef is tender. Add remaining 1 cup sliced celery and cook for 15 more minutes. Season with additional salt and pepper, then garnish with 1/4 cup chopped parsley.