Miller's Hearty Beef and Root Vegetable Stew

By AislePrompt Editorial · Published 2026-04-22 · Updated 2026-04-22

A slow-simmered stew featuring tender beef and seasonal root vegetables. This American-inspired one-pot recipe, ready in about 165 minutes, pairs beef chuck roast, olive oil, 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 pounds beef chuck roast
• 2 tablespoons olive oil
• 1 medium, diced yellow onion
• 4 medium, chopped carrots
• 3 medium, cubed potatoes
• 4 cups beef broth
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Pat beef chuck dry with paper towels, then season both sides with 1 teaspoon salt and 1/2 teaspoon black pepper. Heat 2 tablespoons olive oil in a heavy Dutch oven over medium-high heat until shimmering. Add beef in a single layer and sear for 4 minutes per side until deeply browned, then remove and set aside.
2. Step 2: Add diced yellow onion to the pot and sauté for 3 minutes until softened. Stir in chopped carrots and cook for 2 minutes. Return seared beef to the pot.
3. Step 3: Pour in 4 cups beef broth, add 1 teaspoon dried thyme, and bring to a gentle simmer. Cover and reduce heat to low. Simmer for 2 hours, adding cubed potatoes during the last 30 minutes of cooking until all vegetables are fork-tender and flavors are melded.