Johnson's Slow-Simmered Beef Stew
Tender beef and root vegetables simmered in a rich tomato-broth base with thyme and rosemary, perfect for chilly evenings. This american-inspired beef ready in about 165 minutes pairs cut into 1-inch cubes Beef chuck, Olive oil, large, diced Yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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, cut into 1-inch cubes Beef chuck
- 2 tbsp Olive oil
- 1 large, diced Yellow onion
- 3 medium, sliced Carrots
- 2 stalks, sliced Celery
- 3 cloves, minced Garlic
- 4 cups Beef broth
- 1 can (14 oz) Diced tomatoes
- 2 medium, peeled and cubed Potatoes
- 1 tsp Thyme
- 1/2 tsp Rosemary
- 1 tsp Salt
- 1/2 tsp Black pepper
- 2 tbsp Flour
Instructions
- Step 1: Season 1.5 lbs beef chuck cubes with 1 tsp salt and 1/2 tsp black pepper.
- Step 2: Heat 2 tbsp olive oil in a Dutch oven over medium-high heat. Brown beef in batches for 5 minutes per batch until golden, then set aside.
- Step 3: Add 1 diced onion and cook for 5 minutes until translucent.
- Step 4: Stir in 3 sliced carrots, 2 sliced celery stalks, and 3 minced garlic cloves; cook for 3 minutes until fragrant.
- Step 5: Return beef to pot, add 4 cups beef broth and 1 can diced tomatoes, and bring to a simmer.
- Step 6: Add 2 cubed potatoes, 1 tsp thyme, and 1/2 tsp rosemary. Cover and simmer on low heat for 2 hours until beef is fork-tender.
- Step 7: Mix 2 tbsp flour with 2 tbsp cold water to form a slurry. Stir into stew and simmer for 10 minutes until thickened and coats the back of a spoon.
- Step 8: Adjust seasoning with additional salt and pepper if needed.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Johnson's Slow-Simmered Beef Stew take to make?
Total time is about 165 minutes (25 min prep + 140 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 Johnson's Slow-Simmered 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 Johnson's Slow-Simmered 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 Johnson's Slow-Simmered 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 Johnson's Slow-Simmered Beef Stew?
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
- ★★★★★
This has become our go-to beef dish. We make it weekly.
- ★★★★★
Substituted chicken for tofu and it worked beautifully.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
