Slow-Cooked Ohio-Style Beef and Vegetable Stew

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Hearty beef stew with root vegetables and herbs, simmered slowly to develop deep, comforting flavors inspired by Ohio’s rustic cuisine. This american midwest-inspired french ready in about 145 minutes pairs beef chuck, cut into 1-inch cubes, medium 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.

★ 4.4 (15 ratings) Prep: 25 min Cook: 120 min Serves 6 American Midwest cuisine 420 cal/serving
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Ingredients

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.

Frequently asked questions

How long does Slow-Cooked Ohio-Style Beef and Vegetable Stew take to make?

Total time is about 145 minutes (25 min prep + 120 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 Ohio-Style Beef and Vegetable Stew?

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 celery stalks, chopped from drying out.

Can I substitute ingredients in Slow-Cooked Ohio-Style Beef and Vegetable Stew?

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 Ohio-Style Beef and Vegetable Stew 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 Ohio-Style Beef and Vegetable Stew?

American Midwest french 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.

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