Slow-Cooked Old-School Beef Stew
A hearty, time-honored stew simmered for hours, blending tender beef and earthy vegetables for a deeply flavorful dish. This french-inspired soups ready in about 140 minutes pairs beef chuck roast, medium, diced onion, medium, sliced carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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
- 1.5 lbs beef chuck roast
- 1 medium, diced onion
- 2 medium, sliced carrot
- 3 medium, cubed potato
- 2 stalks, sliced celery
- 3 cloves, minced garlic
- 4 cups beef broth
- 2 leaves bay leaf
- 1 tsp, fresh or 1/2 tsp dried thyme
Instructions
- Step 1: Heat 2 tbsp oil in a large pot over medium-high heat. Add 1.5 lbs beef chuck roast and sear for 5-6 minutes until browned on all sides.
- Step 2: Add 1 diced onion, 2 sliced carrots, and 3 minced garlic cloves. Sauté for 5 minutes until onions are translucent.
- Step 3: Stir in 3 sliced celery stalks and 1/2 tsp thyme. Cook for 2 minutes until fragrant.
- Step 4: Pour in 4 cups beef broth and 2 bay leaves. Bring to a boil, then reduce heat to low. Cover and simmer for 1.5-2 hours until beef is tender.
- Step 5: Stir in remaining 1 sliced carrot and 3 cubed potatoes. Cook for 25-30 minutes until vegetables are tender. Season with salt and pepper.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Cooked Old-School Beef Stew take to make?
Total time is about 140 minutes (20 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 Old-School Beef 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 beef chuck roast from drying out.
Can I substitute ingredients in Slow-Cooked Old-School Beef 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 Old-School Beef Stew for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Old-School Beef Stew?
French soups 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
- ★★★★★
Added some red pepper flakes for heat — highly recommend.
- ★★★★★
Restaurant quality! Can't believe how easy this was.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
