Slow-Cooked Regional Spiced Beef Stew
A hearty slow-cooked beef stew infused with warm regional spices and root vegetables for a comforting meal. This general-inspired beef ready in about 200 minutes pairs beef chuck, cut into 1-inch cubes, salt, black pepper 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
- 1 1/2 tsp salt
- 1 tsp black pepper
- 3 tbsp vegetable oil
- 1 large, diced yellow onion
- 3 medium, peeled and sliced into 1/2-inch rounds carrots
- 2, chopped celery stalks
- 4 cloves, minced garlic cloves
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tsp smoked paprika
- 4 cups beef broth
- 2 tbsp tomato paste
- 2 bay leaves
- 1/4 cup, chopped for garnish fresh parsley
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Pat 2 lbs beef chuck cubes dry and season with 1 1/2 tsp salt and 1 tsp black pepper.
- Step 2: Heat 3 tbsp vegetable oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes. Add beef in batches and brown on all sides, about 4 minutes per batch. Remove beef and set aside.
- Step 3: Reduce heat to medium and add 1 large diced yellow onion, 3 sliced carrots, and 2 chopped celery stalks. Sauté for 5 minutes until softened and fragrant.
- Step 4: Stir in 4 minced garlic cloves, 1 tbsp ground cumin, 1 tbsp ground coriander, and 1 tsp smoked paprika; cook for 1 minute until spices are fragrant.
- Step 5: Return beef to the pot, add 4 cups beef broth, 2 tbsp tomato paste, and 2 bay leaves. Stir to combine and bring to a simmer.
- Step 6: Cover and reduce heat to low. Simmer gently for 2.5 to 3 hours until beef is tender and sauce thickens.
- Step 7: Remove bay leaves, adjust seasoning with salt and pepper to taste, and garnish with 1/4 cup chopped fresh parsley before serving.
Frequently asked questions
How long does Slow-Cooked Regional Spiced Beef Stew take to make?
Total time is about 200 minutes (20 min prep + 180 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 Regional Spiced 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 salt from drying out.
Can I substitute ingredients in Slow-Cooked Regional Spiced 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 Regional Spiced Beef 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 Regional Spiced Beef Stew?
General 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.
