Slow-Cooked Beef with Immune-Boosting Herb Broth

By AislePrompt Editorial · Published 2026-06-07 · Updated 2026-06-07

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender slow-cooked beef simmered in a fragrant broth enriched with medicinal herbs inspired by breakthroughs in immune health. This American-inspired beef recipe, ready in about 495 minutes, pairs beef chuck roast, beef broth, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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: 15 min Cook: 480 min Serves 6 American cuisine 380 cal/serving

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Ingredients

2 lbs, cut into 2-inch chunks beef chuck roast
4 cups low sodium beef broth
5 smashed garlic cloves
2-inch piece, sliced fresh ginger
1 tsp turmeric powder
2 sprigs fresh rosemary
2 sprigs fresh thyme
1 large, quartered onion
2 medium, chopped carrots
2 chopped celery stalks
1 tsp sea salt
1/2 tsp freshly ground black pepper

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Instructions

Step 1: In a slow cooker, place 2 lbs beef chuck roast chunks along with 1 large quartered onion, 2 chopped carrots, and 2 chopped celery stalks.
Step 2: Add 5 smashed garlic cloves, 2-inch sliced fresh ginger, 1 tsp turmeric powder, 2 sprigs fresh rosemary, and 2 sprigs fresh thyme to the cooker.
Step 3: Pour in 4 cups low sodium beef broth, then season with 1 tsp sea salt and 1/2 tsp freshly ground black pepper.
Step 4: Cover and cook on low for 8 hours or on high for 4-5 hours until the beef is fall-apart tender and the broth is infused with herbs.
Step 5: Before serving, skim any excess fat and remove the herb sprigs. Serve the beef chunks with the broth ladled over as a nourishing stew.