Slow-Braised Beef Stew with Carrots and Potatoes

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A classic, hearty stew made with chuck roast, slow-simmered until tender in a rich broth with vegetables. This american-inspired beef ready in about 185 minutes pairs chuck roast, 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 4, 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.

★ 4.0 (11 ratings) Prep: 20 min Cook: 165 min Serves 4 American cuisine 580 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat 2 lbs chuck roast, cut into 1-inch cubes, dry with paper towels and season with 2 tbsp all-purpose flour and salt and pepper. Heat 2 tbsp olive oil in a large pot over medium-high heat until shimmering, then brown the beef in batches for 4-5 minutes per side, transferring to a plate as done.
  2. Step 2: Add 1 large yellow onion, chopped, to the pot and cook for 5 minutes until softened. Add 3 cloves garlic, minced, and cook for 1 minute until fragrant.
  3. Step 3: Stir in 1 tbsp tomato paste and cook for 1 minute, then pour in 1 cup red wine, scraping the bottom to release browned bits. Simmer for 3 minutes until reduced by half.
  4. Step 4: Return the beef to the pot, add 1 cup beef broth, 1 tsp dried rosemary, and 1 bay leaf. Bring to a simmer, then cover and reduce heat to low. Simmer for 2 hours until the beef is tender.
  5. Step 5: Add 2 carrots, sliced, and 2 potatoes, peeled and cubed, to the pot, cover, and continue simmering for 45 minutes until vegetables are tender.
  6. Step 6: Discard the bay leaf and adjust seasoning. Serve hot with crusty bread.

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Frequently asked questions

How long does Slow-Braised Beef Stew with Carrots and Potatoes take to make?

Total time is about 185 minutes (20 min prep + 165 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Slow-Braised Beef Stew with Carrots and Potatoes?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chuck roast from drying out.

Can I substitute ingredients in Slow-Braised Beef Stew with Carrots and Potatoes?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Slow-Braised Beef Stew with Carrots and Potatoes for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Slow-Braised Beef Stew with Carrots and Potatoes?

American beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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