Slow-Cooked Ohio-Style Beef and Vegetable Stew

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

Hearty beef stew with root vegetables and herbs, simmered slowly to develop deep, comforting flavors inspired by Ohio’s rustic cuisine. This French recipe, ready in about 145 minutes, pairs beef chuck, cut into 1-inch cubes, carrots, peeled and sliced, celery stalks, chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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

• 2 lbs beef chuck, cut into 1-inch cubes
• 3 medium carrots, peeled and sliced
• 2 celery stalks, chopped
• 1 large yellow onion, diced
• 3 garlic cloves, minced
• 4 cups beef broth
• 2 tbsp tomato paste
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 2 bay leaves
• 2 tbsp olive oil
• 1/4 cup all-purpose flour
• 1 1/2 tsp salt
• 1 tsp black pepper
• 4 medium red potatoes, quartered

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large heavy-bottom pot over medium-high heat. Toss 2 lbs beef chuck cubes in 1/4 cup all-purpose flour seasoned with 1 1/2 tsp salt and 1 tsp black pepper. Brown beef in batches for 4-5 minutes until crusty and golden. Remove and set aside.
2. Step 2: Add 1 large diced yellow onion, 3 sliced carrots, 2 chopped celery stalks, and 3 minced garlic cloves to the pot. Sauté over medium heat for 5 minutes until softened and aromatic.
3. Step 3: Stir in 2 tbsp tomato paste and cook for 1 minute until deepened in color.
4. Step 4: Return beef to the pot and pour in 4 cups beef broth. Add 1 tsp dried thyme, 1 tsp dried rosemary, and 2 bay leaves.
5. Step 5: Bring to a gentle simmer, cover, and cook on low heat for 1 1/2 hours.
6. Step 6: Add 4 quartered red potatoes and continue to simmer uncovered for another 30 minutes until potatoes and beef are tender and stew has thickened slightly.
7. Step 7: Remove bay leaves, adjust seasoning with salt and pepper, and serve warm with rustic bread.