Slow-Cooked Beef Stew with Carrots, Potatoes, and Parsley

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Hearty, one-pot stew where fall-apart beef and root vegetables simmer in a savory broth, finished with a bright parsley garnish. This american-inspired one pot ready in about 145 minutes pairs cut into 1-inch cubes beef stew meat, all-purpose flour, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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: 25 min Cook: 120 min Serves 6 American cuisine 400 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat the 2 lbs beef stew meat cubes dry with paper towels, then season with 2 tbsp all-purpose flour, salt, and pepper, shaking off excess.
  2. Step 2: Heat 1 tbsp olive oil in a large pot over medium-high heat; sear the beef in batches until browned on all sides (3-4 minutes per batch), then set aside.
  3. Step 3: Add the remaining 1 tbsp olive oil to the pot, then cook 1 large chopped onion, 3 sliced carrots, and 3 sliced celery stalks for 5 minutes until softened, followed by 4 minced garlic cloves for 1 minute until fragrant.
  4. Step 4: Stir in 1 tbsp tomato paste and cook for 1 minute, then add 2 cups beef broth and 1 cup diced tomatoes, scraping up browned bits.
  5. Step 5: Return the seared beef to the pot, add 3 cubed potatoes, 1 tsp dried thyme, and 1 bay leaf; bring to a simmer, then reduce heat to low, cover, and cook for 1.5 hours until the beef is tender.
  6. Step 6: Remove the bay leaf, then stir in 2 tbsp fresh parsley and season with salt and pepper to taste.
  7. Step 7: Simmer uncovered for 10 minutes to thicken slightly, then serve.

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Frequently asked questions

How long does Slow-Cooked Beef Stew with Carrots, Potatoes, and Parsley take to make?

Total time is about 145 minutes (25 min prep + 120 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 Stew with Carrots, Potatoes, and Parsley?

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 all-purpose flour from drying out.

Can I substitute ingredients in Slow-Cooked Beef Stew with Carrots, Potatoes, and Parsley?

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 Stew with Carrots, Potatoes, and Parsley 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 Stew with Carrots, Potatoes, and Parsley?

American one pot 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.

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