Slow-Cooked Beef and Vegetable Stew with Fresh Herbs

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender chunks of beef braised low and slow with carrots, celery, and onions in a fragrant herb-infused broth for a hearty Whole30 stew. This french-inspired beef (whole30, gluten free) ready in about 440 minutes pairs large, diced yellow onion, minced garlic cloves, homemade or compliant beef broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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.

Prep: 20 min Cook: 420 min Serves 6 French cuisine 480 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Season 2 lbs cubed beef chuck roast with 1 tsp sea salt and 1/2 tsp black pepper, then brown the beef in batches for 3-4 minutes per side until deeply caramelized. Transfer beef to slow cooker.
  2. Step 2: In the same skillet, add 1 large diced yellow onion, 4 minced garlic cloves, 3 sliced carrots, and 3 sliced celery stalks. Sauté for 5 minutes until onions are translucent and vegetables begin to soften.
  3. Step 3: Stir in 2 tbsp tomato paste and cook for 2 minutes until fragrant and slightly darkened. Transfer mixture to slow cooker with beef.
  4. Step 4: Add 4 cups beef broth, 1 tbsp chopped fresh thyme, 1 tsp sea salt, 1/2 tsp black pepper, and 1 whole bay leaf to slow cooker. Cover and cook on low for 7-8 hours or on high for 4 hours until beef is fork-tender.
  5. Step 5: Remove bay leaf, stir in 2 tbsp chopped fresh parsley, and adjust seasoning with additional salt and pepper if needed. Serve hot.

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Frequently asked questions

How long does Slow-Cooked Beef and Vegetable Stew with Fresh Herbs take to make?

Total time is about 440 minutes (20 min prep + 420 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 Fresh Herbs?

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 large, diced yellow onion from drying out.

Can I substitute ingredients in Slow-Cooked Beef and Vegetable Stew with Fresh Herbs?

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 Fresh Herbs 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 Fresh Herbs whole30?

Yes — this recipe is tagged whole30, gluten free, dairy free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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