Slow-Cooked Low-Temperature Beef Stew with Root Vegetables
A deeply flavorful stew simmered at low heat for tender beef and vegetables, requiring minimal attention for a comforting dinner. This french-inspired beef ready in about 185 minutes pairs cut into 1-inch cubes beef chuck roast, olive oil, finely diced onions for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 385 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.
Ingredients
- 1.5 lbs, cut into 1-inch cubes beef chuck roast
- 1 tbsp olive oil
- 3 cups, peeled and cut into 1/2-inch pieces carrots
- 1 cup, finely diced onions
- 3, minced garlic cloves
- 3 cups beef broth
- 1 tsp dried thyme
- 2 bay leaves
- 2 cups, peeled and cut into 1-inch cubes potatoes
- 2 tbsp, chopped fresh parsley
Instructions
- Step 1: Heat 1 tbsp olive oil in a large Dutch oven over medium heat. Add 1.5 lbs beef chuck roast cubes and sear for 4-5 minutes per side until deeply browned, then remove and set aside.
- Step 2: Add 1 cup diced onions to the pot and sauté for 3 minutes until translucent. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
- Step 3: Return beef to the pot, add 3 cups beef broth, 1 tsp dried thyme, and 2 bay leaves. Bring to a gentle simmer, then cover and cook on low heat for 2.5 hours, stirring occasionally.
- Step 4: Add 3 cups diced carrots and 2 cups diced potatoes. Cover and continue simmering on low for 45 minutes until vegetables are fork-tender.
- Step 5: Discard bay leaves, stir in 2 tbsp fresh parsley, and adjust seasoning with salt and pepper if needed. Serve hot with crusty bread.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Cooked Low-Temperature Beef Stew with Root Vegetables take to make?
Total time is about 185 minutes (20 min prep + 165 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 Low-Temperature Beef Stew with Root Vegetables?
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 olive oil from drying out.
Can I substitute ingredients in Slow-Cooked Low-Temperature Beef Stew with Root Vegetables?
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 Low-Temperature Beef Stew with Root Vegetables 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 Low-Temperature Beef Stew with Root Vegetables?
French beef 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.
What others are saying
- ★★★★★
Used frozen vegetables instead of fresh and honestly couldn't tell the difference.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
