Monastery Beef Stew with Root Vegetables

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-14 · Updated 2026-04-14

A hearty, slow-simmered stew with tender beef and root vegetables, simmered to rich, comforting perfection for a soul-warming dinner. This french-inspired beef ready in about 140 minutes pairs stew beef, all-purpose flour, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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 stew beef
• 2 tbsp all-purpose flour
• 1 tbsp olive oil
• 1 large onion
• 2 carrots
• 2 stalks celery
• 3 garlic cloves
• 4 cups beef broth
• 1 cup potatoes
• 1 tsp dried thyme
• 1 bay leaf
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Pat 1.5 lbs stew beef cubes dry and toss with 2 tbsp all-purpose flour, 1/2 tsp salt, and 1/4 tsp black pepper. Heat 1 tbsp olive oil in a Dutch oven over medium-high heat, then brown beef in batches for 3-4 minutes per side, removing as cooked.
2. Step 2: Add 1 diced onion, 2 sliced carrots, 2 sliced celery stalks, and 3 minced garlic cloves to the pot, sautéing for 3 minutes until softened. Stir in 4 cups beef broth, 1 cup diced potatoes, 1 tsp dried thyme, and 1 bay leaf.
3. Step 3: Return beef to pot, bring to a simmer, cover, and reduce heat to low. Simmer gently for 2 hours, stirring occasionally, until beef is fork-tender and vegetables are tender.