Slow-Cooked Herb and Vegetable Stew

By AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

A rich, slow-cooked stew with vegetables and herbs, simmered to absorb bold flavors. This soup recipe, ready in about 105 minutes, pairs Beef broth, Carrots, Celery stalks for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 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

• 4 cups Beef broth
• 3 medium Carrots
• 2 Celery stalks
• 1 Onion
• 2 tbsp Tomato paste
• 1 tsp Garam masala
• 0.5 tsp Cumin seeds
• 0.5 tsp Salt

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Instructions

1. Step 1: Dice carrots and celery; finely chop onion. In a pot, sauté onions in 1 tbsp oil until golden (5 minutes). Add carrots and celery, cook 3 minutes.
2. Step 2: Stir in tomato paste, garam masala, cumin seeds, and 0.5 tsp salt. Deglaze with 1 cup broth, then add remaining broth.
3. Step 3: Simmer uncovered for 1.5 hours, stirring occasionally, until vegetables are tender. Adjust seasoning before serving.