Jones' Slow-Cooked Beef Stew with Root Vegetables
A rich, flavorful stew with tender beef and root vegetables simmered in a savory gravy for a deeply satisfying meal. This american-inspired beef ready in about 110 minutes pairs beef chuck, olive oil, diced onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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 beef chuck
- 2 tbsp olive oil
- 1 cup diced onion
- 3 cloves minced garlic
- 2 cups diced carrots
- 1 cup diced celery
- 2 cups diced potatoes
- 4 cups beef broth
- 2 tbsp tomato paste
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp cornstarch
- 2 tbsp water
Instructions
- Step 1: Heat 2 tbsp olive oil in a Dutch oven over medium-high heat. Brown 1.5 lbs beef chuck cubes on all sides (about 5-7 minutes total). Remove and set aside.
- Step 2: Add 1 cup diced onion and 3 minced garlic cloves to the pot. Sauté for 3 minutes until fragrant. Stir in 2 cups diced carrots, 1 cup diced celery, and 2 cups diced potatoes. Cook for 5 minutes, stirring occasionally.
- Step 3: Return beef to pot. Add 4 cups beef broth, 2 tbsp tomato paste, 1 tsp dried rosemary, 1 tsp dried thyme, 1 tsp salt, and 1/2 tsp black pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour 30 minutes until beef is fork-tender.
- Step 4: Whisk 1 tbsp cornstarch with 2 tbsp water until smooth. Stir into stew and cook for 3 minutes until sauce thickens and coats the back of a spoon.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Jones' Slow-Cooked Beef Stew with Root Vegetables take to make?
Total time is about 110 minutes (20 min prep + 90 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 Jones' Slow-Cooked 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 beef chuck from drying out.
Can I substitute ingredients in Jones' Slow-Cooked 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 Jones' Slow-Cooked 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 Jones' Slow-Cooked 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
- ★★★☆☆
Average. The concept is good but execution needs work on seasoning.
- ★★★☆☆
Not bad. Would need significant modifications to make it a regular.
- ★★★☆☆
Decent recipe but nothing special. Might try a different version.
