Slow-Cooked Beef and Vegetable Stew with Carrots
A deeply flavorful stew with tender beef and vegetables simmered slowly to maximize richness. This french-inspired slow cooker (whole30) ready in about 500 minutes pairs beef chuck roast, carrot, celery 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 Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. 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, cut into 1-inch cubes beef chuck roast
- 2 cups, peeled and diced into 1/2-inch pieces carrot
- 1 cup, diced celery
- 1 medium, diced onion
- 3 cups beef broth
- 3 cloves, minced garlic
- 1 tsp dried thyme
- 1 tsp sea salt
- 1/2 tsp black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Pat 1.5 lbs beef chuck roast cubes dry with paper towels. Season with 1 tsp sea salt and 1/2 tsp black pepper.
- Step 2: In a slow cooker, layer 2 cups diced carrots, 1 cup diced celery, and 1 medium diced onion. Top with beef cubes and minced 3 garlic cloves.
- Step 3: Pour 3 cups beef broth over ingredients, then sprinkle 1 tsp dried thyme evenly on top. Cover and cook on low for 8 hours or high for 4 hours until beef is fork-tender and flavors meld.
Frequently asked questions
How long does Slow-Cooked Beef and Vegetable Stew with Carrots 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 Vegetable Stew with Carrots?
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 Vegetable Stew with Carrots?
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 Vegetable Stew with Carrots 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.
Is Slow-Cooked Beef and Vegetable Stew with Carrots whole30?
Yes — this recipe is tagged whole30 based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
My kids couldn't get enough of this stew. The carrots and potatoes were the stars. Will make again!
- ★★★★★
This stew was divine! The slow cooking made the beef so tender. Served with crusty bread, it was perfect for a winter night.
- ★★★★★
A true comfort food classic. The flavors developed beautifully in the slow cooker.
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