Hotel-Style Beef Stew with Root Vegetables
A comforting, slow-simmered stew featuring tender beef and seasonal root vegetables, simmered in a rich broth for a classic comfort food experience. This american-inspired beef ready in about 175 minutes pairs stew beef, all-purpose flour, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, 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, cut into 1-inch cubes stew beef
- 2 tbsp all-purpose flour
- 2 tbsp olive oil
- 1 large, diced onion
- 2, peeled and diced carrots
- 2, diced celery stalks
- 2, peeled and diced potatoes
- 4 cups beef broth
- 1 cup diced tomatoes
- 2 tbsp tomato paste
- 2, minced garlic cloves
- 1 tsp dried thyme
- 1 bay leaf
- 1/2 tsp salt
- 1/4 tsp black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Pat 1.5 lbs stew beef cubes dry with paper towels, then season with 2 tbsp all-purpose flour, 1/2 tsp salt, and 1/4 tsp black pepper; toss to coat evenly.
- Step 2: Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat, then add the beef in a single layer (work in batches to avoid crowding) and brown for 3-4 minutes per side until golden brown.
- Step 3: Add 1 diced onion, 2 diced carrots, 2 diced celery stalks, and 2 minced garlic cloves to the pot; stir for 3-4 minutes until softened.
- Step 4: Stir in 2 tbsp tomato paste, 4 cups beef broth, 1 cup diced tomatoes, 1 tsp dried thyme, 1 bay leaf, and 1/2 tsp salt; bring to a simmer.
- Step 5: Reduce heat to low, cover, and simmer for 2 hours, stirring occasionally.
- Step 6: Add 2 diced potatoes and continue to simmer for 30 minutes, or until potatoes are tender and the stew has thickened slightly.
Frequently asked questions
How long does Hotel-Style Beef Stew with Root Vegetables 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 Hotel-Style Beef Stew with Root Vegetables?
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 stew beef from drying out.
Can I substitute ingredients in Hotel-Style Beef Stew with Root Vegetables?
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 Hotel-Style Beef Stew with Root Vegetables for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Hotel-Style Beef Stew with Root Vegetables?
American beef 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
- ★★★★☆
Very good for a 150-minute recipe. Would bump up the spice level though.
- ★★★☆☆
Average. The concept is good but execution needs work on seasoning.
- ★★★☆☆
Decent recipe but nothing special. Might try a different version.
