One-Pot Beef & Mushroom Stew with Root Veggies

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

A rich, slow-simmered stew featuring tender beef, earthy mushrooms, and hearty root vegetables in a deeply flavorful broth. This american-inspired one pot ready in about 60 minutes pairs beef chuck roast, cremini mushrooms, carrots 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 (680g), cut into 1-inch cubes beef chuck roast
• 8 oz (225g), sliced cremini mushrooms
• 3 medium (300g), chopped into 1/2-inch cubes carrots
• 2 stalks (100g), diced celery
• 1 medium (150g), finely diced onion
• 3 cloves, minced garlic
• 3 cups (720ml) beef broth
• 2 tbsp tomato paste
• 1 tsp dried rosemary
• 1/2 tsp dried thyme
• 2 tbsp all-purpose flour
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Season beef cubes evenly with 1/2 tsp salt and 1/4 tsp black pepper. Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat.
2. Step 2: Sear beef in batches for 3-4 minutes per side until deeply browned; transfer to a plate and set aside.
3. Step 3: Add diced onion to the pot, cooking for 3 minutes until softened. Stir in minced garlic and cook for 1 minute until fragrant.
4. Step 4: Add tomato paste and cook for 2 minutes, stirring constantly, until it darkens slightly and becomes aromatic.
5. Step 5: Sprinkle in 2 tbsp flour and stir for 1 minute to create a paste, then slowly pour in beef broth while whisking to prevent lumps.
6. Step 6: Return beef to the pot, add carrots, celery, dried rosemary, dried thyme, 1/2 tsp salt, and 1/4 tsp black pepper; bring to a simmer.
7. Step 7: Cover, reduce heat to low, and simmer for 1 hour until beef is fork-tender.
8. Step 8: Stir in sliced mushrooms and simmer uncovered for 15 minutes until vegetables are tender and sauce has thickened to coat the back of a spoon.