Improved Beef Stew with Root Vegetable Depth

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-22 · Updated 2026-04-22

A deeply flavorful stew where slow-cooked beef and root vegetables meld into a rich, comforting bowl. This american-inspired beef ready in about 110 minutes pairs cut into 1-inch cubes beef chuck, all-purpose flour, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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.

Ingredients

• 2 lbs, cut into 1-inch cubes beef chuck
• 3 tbsp all-purpose flour
• 2 tbsp olive oil
• 1 large, diced onion
• 2, peeled and diced carrots
• 2 stalks, diced celery
• 3 cloves, minced garlic
• 4 cups beef broth
• 1 tbsp tomato paste
• 1 tsp dried thyme
• 1 bay leaf
• 1 cup frozen peas

Instructions

1. Step 1: Pat beef cubes dry, then toss with 3 tbsp all-purpose flour, 1/2 tsp salt, and 1/4 tsp black pepper to coat evenly.
2. Step 2: Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Sear beef in batches for 3-4 minutes per side until deeply browned, then remove and set aside.
3. Step 3: Add diced onion, carrots, and celery to the pot. Cook for 5 minutes until softened. Stir in 3 minced garlic cloves and cook for 1 minute more.
4. Step 4: Add 1 tbsp tomato paste and cook for 2 minutes to deepen flavor, then return beef to the pot.
5. Step 5: Pour in 4 cups beef broth, 1 tsp dried thyme, and 1 bay leaf. Bring to a simmer, cover, and cook on low heat for 1.5 hours until beef is fork-tender.
6. Step 6: Remove bay leaf. Stir in 1 cup frozen peas and cook for 5 minutes until heated through. Discard any excess liquid before serving.