Serious Slow-Simmered Beef & Root Vegetable Stew

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

A deeply flavorful, soul-warming stew where tender beef and earthy root vegetables meld in a rich, slow-simmered broth, embodying the essence of serious comfort food. This american-inspired slow cooker ready in about 180 minutes pairs beef chuck, all-purpose flour, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 580 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

• 2 lbs beef chuck
• 3 tbsp all-purpose flour
• 2 tbsp olive oil
• 1 large yellow onion
• 3 medium carrots
• 2 celery stalks
• 4 cloves garlic
• 4 cups beef broth
• 1 cup red wine
• 2 tbsp tomato paste
• 2 bay leaves
• 1 tsp dried thyme
• 2 large potatoes
• 1 cup frozen peas

Instructions

1. Step 1: Pat beef chuck dry with paper towels, then toss with 3 tbsp all-purpose flour until evenly coated. Heat 2 tbsp olive oil in a Dutch oven over medium-high heat until shimmering. Add beef in a single layer and sear undisturbed for 3-4 minutes until deeply browned on one side, then flip and sear another 3 minutes until browned on all sides.
2. Step 2: Reduce heat to medium, add diced yellow onion, carrots, and celery to the pot. Cook for 5 minutes, stirring occasionally, until vegetables soften and onions turn translucent.
3. Step 3: Stir in minced garlic and cook for 1 minute until fragrant, then add 2 tbsp tomato paste and cook for 2 minutes until it darkens slightly and coats the vegetables.
4. Step 4: Pour in 1 cup red wine, scraping up all browned bits from the pot. Simmer for 3 minutes until wine reduces by half and evaporates.
5. Step 5: Add 4 cups beef broth, 2 bay leaves, and 1 tsp dried thyme. Bring to a gentle simmer, then cover and reduce heat to low. Simmer for 2 hours, skimming any foam that rises to the surface.
6. Step 6: Add cubed potatoes and continue simmering uncovered for 30 minutes until potatoes are fork-tender. Stir in 1 cup frozen peas and cook for 5 minutes until peas are bright green and heated through.
7. Step 7: Discard bay leaves, season with salt and pepper to taste, and serve hot with crusty bread for soaking up the rich broth.