Slow-Cooked Beef and Root Vegetable Stew with Thyme
A deeply savory stew simmered to tender perfection, featuring beef and seasonal vegetables in a fragrant thyme-infused broth. This american-inspired slow cooker ready in about 500 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 350 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
- 3 tbsp all-purpose flour
- 1 tbsp olive oil
- 1 large onion
- 3 carrots
- 3 stalks celery
- 3 cloves garlic
- 4 cups beef broth
- 1 cup potatoes
- 1 tsp dried thyme
- 1 bay leaf
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Pat the beef cubes dry with paper towels, then season with 1/2 tsp salt and 1/4 tsp black pepper. Toss in 3 tbsp flour until evenly coated.
- Step 2: Heat 1 tbsp olive oil in a large Dutch oven over medium-high heat. Sear the beef in batches until browned on all sides, about 3-4 minutes per batch, then set aside.
- Step 3: Add the remaining 2 tbsp olive oil to the Dutch oven, then add the diced onion, carrots, and celery. Cook for 5 minutes until softened, then add the minced garlic and cook for 1 minute until fragrant.
- Step 4: Return the seared beef to the pot, add 4 cups beef broth, 1 cup chopped potatoes, 1 tsp dried thyme, 1 bay leaf, and 1/4 tsp salt. Bring to a simmer, then cover and transfer to a slow cooker. Cook on low for 7-8 hours or until the beef is tender.
- Step 5: Remove the bay leaf and adjust seasoning with salt and pepper to taste. Serve hot.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Cooked Beef and Root Vegetable Stew with Thyme take to make?
Total time is about 500 minutes (20 min prep + 480 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 Root Vegetable Stew with Thyme?
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 from drying out.
Can I substitute ingredients in Slow-Cooked Beef and Root Vegetable Stew with Thyme?
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 Root Vegetable Stew with Thyme 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 Root Vegetable Stew with Thyme?
American slow cooker 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
- ★★★★★
Perfect slow cooker recipe for a weeknight dinner.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
