Slow-Cooked Beef and Vegetable Stew with Herbs

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender beef chunks simmered slowly with root vegetables and fresh herbs create a comforting, hearty stew aligned with Whole30 principles. This american-inspired beef (whole30, gluten free) ready in about 200 minutes pairs sliced celery stalks, large, diced yellow onion, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 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: 180 min Serves 6 American cuisine 410 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 3 tbsp olive oil in a large Dutch oven over medium-high heat. Season 2 lbs cubed beef chuck with 1 tsp sea salt and 1/2 tsp black pepper. Working in batches, sear beef cubes for 3-4 minutes per side until deeply browned. Transfer browned beef to a plate.
  2. Step 2: Reduce heat to medium and add 1 large diced yellow onion, 4 minced garlic cloves, 3 sliced carrots, and 2 sliced celery stalks to the pot. Sauté vegetables for 6-7 minutes until softened and fragrant.
  3. Step 3: Return the beef to the pot. Add 4 cups beef broth and 14 oz can of diced tomatoes with their juices. Tie 3 fresh thyme sprigs and 2 rosemary sprigs with kitchen twine and add to the pot. Season with remaining 1 tsp sea salt and 1/2 tsp black pepper.
  4. Step 4: Bring stew to a gentle boil, then reduce heat to low and cover. Simmer for 2.5 to 3 hours until beef is fork-tender and flavors meld.
  5. Step 5: Remove herb sprigs and adjust seasoning with more salt or pepper if needed. Serve hot as a nourishing Whole30 stew.

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Frequently asked questions

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

Total time is about 200 minutes (20 min prep + 180 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 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 sliced celery stalks from drying out.

Can I substitute ingredients in Slow-Cooked Beef and Vegetable Stew with 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 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 Herbs whole30?

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

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