Rainy Day Hearty Beef Stew

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

A deeply comforting slow-simmered stew with tender beef, root vegetables, and a rich tomato-bourbon broth, perfect for drizzly days when you crave warmth. This American-inspired slow-cooker recipe, ready in about 180 minutes, pairs beef chuck roast, carrots, potatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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
• 3 medium carrots
• 2 large potatoes
• 1 large onion
• 4 cloves garlic
• 2 tbsp tomato paste
• 1/4 cup bourbon
• 4 cups beef broth
• 1 tsp dried thyme
• 2 bay leaves
• 2 tbsp olive oil
• 1 tbsp all-purpose flour
• 1 tsp kosher salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: Cut 1.5 lbs beef chuck roast into 1-inch cubes and season evenly with 1 tsp kosher salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat until shimmering, then sear beef in batches for 3-4 minutes per side until deeply browned — do not crowd the pot.
2. Step 2: Remove beef and add 1 large diced onion and 4 minced garlic cloves to the pot. Sauté for 3 minutes until onion is translucent, then stir in 2 tbsp tomato paste and cook for 1 minute until darkened and fragrant.
3. Step 3: Deglaze the pot with 1/4 cup bourbon, scraping up browned bits, then return beef and any accumulated juices. Add 4 cups beef broth, 1 tsp dried thyme, and 2 bay leaves. Bring to a gentle simmer, cover, and transfer to a preheated 325°F oven for 2.5 hours until beef is fork-tender.
4. Step 4: Meanwhile, peel and dice 3 medium carrots and 2 large potatoes into 1-inch pieces. After 2 hours of stew simmering, add vegetables and cook uncovered for 30 minutes until tender. Stir 1 tbsp all-purpose flour into 2 tbsp cold water to make a slurry, then slowly whisk into the stew until thickened and glossy — cook 2 more minutes until sauce coats the back of a spoon.