Slow-Cooked Beef and Bean Stew
Hearty stew simmered with tender beef, beans, and aromatic vegetables for a comforting family meal. This american-inspired beef ready in about 155 minutes pairs beef chuck roast, chopped carrots, chopped celery for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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.
Ingredients
- 1.5 lbs beef chuck roast
- 2 cups chopped carrots
- 1 cup chopped celery
- 1 medium chopped onion
- 1 can (14 oz) canned diced tomatoes
- 1 can (15 oz) canned kidney beans
- 2 cups beef broth
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- 2 tbsp all-purpose flour
Instructions
- Step 1: Pat 1.5 lbs beef chuck roast dry and season with salt and pepper. Heat 1 tbsp oil in a Dutch oven over medium-high heat, then brown the beef in batches for 3-4 minutes per side until golden, transferring to a plate.
- Step 2: Add 2 cups chopped carrots, 1 cup chopped celery, and 1 medium chopped onion to the pot, cooking for 5 minutes until softened and fragrant.
- Step 3: Stir in 2 tbsp all-purpose flour, then add 1 can diced tomatoes, 1 can kidney beans (drained), and 2 cups beef broth. Return beef to the pot.
- Step 4: Add 1 tsp dried thyme and 1/2 tsp dried rosemary, then bring to a gentle simmer. Cover and cook on low heat for 2 hours until beef is fork-tender.
- Step 5: Remove beef, slice thinly, and return to the pot. Simmer uncovered for 10 minutes to thicken the sauce.
Frequently asked questions
How long does Slow-Cooked Beef and Bean Stew take to make?
Total time is about 155 minutes (25 min prep + 130 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-Cooked Beef and Bean Stew?
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 beef chuck roast from drying out.
Can I substitute ingredients in Slow-Cooked Beef and Bean Stew?
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-Cooked Beef and Bean Stew for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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-Cooked Beef and Bean Stew?
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.
What others are saying
- ★★★★★
So flavorful and comforting. Even my picky eater asked for seconds—definitely a repeat recipe.
- ★★★★★
Tender beef and perfectly cooked beans. Made it for Sunday dinner and got seconds from everyone.
- ★★★★★
My family devoured this! Perfect for cold nights and so easy in the slow cooker.
