Miller's Classic Beef & Vegetable Stew

By AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

A comforting, slow-simmered stew with tender beef, carrots, and potatoes. This American-inspired slow-cooker recipe, ready in about 140 minutes, pairs beef chuck roast, diced carrots, diced potatoes 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. 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 roast
• 2 cups diced carrots
• 2 cups diced potatoes
• 1 cup diced celery
• 3 cloves minced garlic
• 1/2 cup diced onion
• 4 cups beef broth
• 1 tsp dried thyme
• 2 bay leaves
• 2 tbsp all-purpose flour
• 2 tbsp olive oil

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Instructions

1. Step 1: Cut 1.5 lbs beef chuck into 1-inch cubes. Heat 2 tbsp olive oil in a large pot over medium-high heat. Brown beef cubes in batches for 4 minutes per side until deeply seared, then set aside.
2. Step 2: In the same pot, sauté 1/2 cup diced onion and 3 minced garlic cloves for 3 minutes until fragrant. Add 2 cups diced carrots, 1 cup diced celery, and 2 tbsp all-purpose flour, stirring constantly for 2 minutes to cook off raw flour taste.
3. Step 3: Return beef to the pot, add 4 cups beef broth, 1 tsp dried thyme, and 2 bay leaves. Bring to a simmer, then reduce heat to low. Cover and cook for 1.5 hours until beef is fork-tender. Add 2 cups diced potatoes and cook uncovered for 25 more minutes until potatoes are tender.