Slow-Cooked Smith Beef Stew with Root Vegetables

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A deeply flavorful stew featuring fall-apart beef and seasonal root vegetables simmered in a savory broth, ideal for cold weather comfort. This american-inspired soups ready in about 175 minutes pairs beef chuck, olive oil, large onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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.

★ 4.3 (8 ratings) Prep: 25 min Cook: 150 min Serves 6 American cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat the 2 lbs beef chuck cubes dry with paper towels, then season with 1 tsp salt and 1/2 tsp black pepper.
  2. Step 2: In a large Dutch oven, heat 2 tbsp olive oil over medium-high heat. Add the beef in a single layer and sear for 3-4 minutes per side until browned, working in batches to avoid crowding.
  3. Step 3: Remove the beef and set aside. Add the diced 1 large onion and cook for 3 minutes until softened. Add the minced 3 cloves garlic and cook for 1 minute until fragrant.
  4. Step 4: Stir in the 2 tbsp tomato paste and cook for 1 minute. Add the 4 cups beef broth, 1 tsp dried thyme, and 2 bay leaves, then return the beef to the pot.
  5. Step 5: Bring to a simmer, then cover and reduce heat to low. Simmer for 2 hours, stirring occasionally.
  6. Step 6: Add the 3 medium carrots, 2 stalks celery, and 3 medium potatoes. Cover and simmer for an additional 45 minutes, or until vegetables are tender and beef is fork-tender.
  7. Step 7: Discard the bay leaves, then adjust seasoning with additional salt and pepper if needed.

Frequently asked questions

How long does Slow-Cooked Smith Beef Stew with Root Vegetables take to make?

Total time is about 175 minutes (25 min prep + 150 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 Smith 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 beef chuck from drying out.

Can I substitute ingredients in Slow-Cooked Smith 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 Smith 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 Smith Beef Stew with Root Vegetables?

American 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.

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