Robust Beef & Root Vegetable Stew

By AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

A deeply flavorful, slow-simmered stew with tender beef and seasonal roots, thickened to a hearty consistency that mirrors the Labrador's sturdy, loyal presence. This American one-pot recipe, ready in about 135 minutes, pairs beef chuck, olive oil, and onion for a weeknight-friendly dinner. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" 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
• 2 tbsp olive oil
• 1 medium onion
• 2 medium carrots
• 2 stalks celery
• 3 cloves garlic
• 3 cups beef broth
• 1 can (14 oz) diced tomatoes
• 1 tsp thyme
• 1/2 tsp rosemary
• 2 medium potatoes
• 2 tbsp flour
• 1/2 cup water

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

Instructions

1. Step 1: Cut 1.5 lbs beef chuck into 1-inch cubes and season with salt and pepper; heat 2 tbsp olive oil in a Dutch oven over medium-high heat and sear beef in batches until browned on all sides, about 5 minutes per batch.
2. Step 2: Add 1 diced onion, 2 sliced carrots, and 2 diced celery stalks to the pot; cook for 5 minutes until softened and fragrant, then add 3 minced garlic cloves and cook for 1 minute more.
3. Step 3: Return beef to pot, add 3 cups beef broth, 1 can diced tomatoes, 1 tsp thyme, and 1/2 tsp rosemary; bring to a simmer, cover, and cook on low heat for 1.5 hours until beef is fork-tender.
4. Step 4: Stir in 2 cubed potatoes and a mixture of 2 tbsp flour whisked with 1/2 cup water; simmer uncovered for 20 minutes until potatoes are tender and stew has thickened to a rich, spoonable consistency.