Slow-Cooked Beef Stew with Hearty Vegetables

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-12 · Updated 2026-04-12

A deeply flavorful stew with tender beef and vegetables, simmered low and slow for maximum richness. This american-inspired beef ready in about 190 minutes pairs cut into 1-inch cubes stew beef, all-purpose flour, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 500 calories and feeds 4, 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, cut into 1-inch cubes stew beef
• 2 tbsp all-purpose flour
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 1, chopped yellow onion
• 2, peeled and chopped carrots
• 2, peeled and chopped potatoes
• 3 cups beef broth
• 2 tbsp tomato paste
• 1 tsp dried thyme
• 1 bay leaf
• 1 cup frozen peas

Instructions

1. Step 1: Pat 1.5 lbs stew beef dry and toss with 2 tbsp all-purpose flour, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
2. Step 2: Heat 2 tbsp olive oil in a Dutch oven over medium-high heat. Sear beef in batches for 3-4 minutes per side until browned, then set aside.
3. Step 3: Add 1 chopped yellow onion to the pot and cook for 3 minutes until softened. Stir in 2 chopped carrots and cook for 2 more minutes.
4. Step 4: Add 3 cups beef broth, 2 tbsp tomato paste, 1 tsp dried thyme, and 1 bay leaf. Return beef to pot, bring to a simmer, then cover and reduce heat to low.
5. Step 5: Simmer gently for 2 hours, then add 2 chopped potatoes and cook for 45 minutes until vegetables are tender. Stir in 1 cup frozen peas and cook for 5 more minutes. Discard bay leaf before serving.