Slow-Imbibe Beef Stew
Tender beef and vegetables simmered for hours in a rich broth that deeply absorbs the flavors of herbs and wine. This american-inspired one pot ready in about 190 minutes pairs beef chuck, all-purpose flour, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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
- 1.5 lbs beef chuck
- 3 tbsp all-purpose flour
- 2 tbsp olive oil
- 1 large onion
- 2 carrots
- 2 stalks celery
- 3 cloves garlic
- 4 cups beef broth
- 1 cup red wine
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 2 bay leaves
- 1 potato
- 1/2 cup frozen peas
- to taste salt
- to taste black pepper
Instructions
- Step 1: Pat 1.5 lbs beef chuck cubes dry, then toss with 3 tbsp all-purpose flour until evenly coated. Heat 2 tbsp olive oil in a Dutch oven over medium-high heat until shimmering, then sear beef in batches for 3-4 minutes per side until browned.
- Step 2: Remove beef, add 1 large diced onion, 2 diced carrots, and 2 diced celery stalks to the pot, cooking for 5 minutes until softened. Add 3 minced garlic cloves and cook for 1 minute until fragrant.
- Step 3: Stir in 2 tbsp tomato paste, cook for 2 minutes, then add 4 cups beef broth and 1 cup red wine, scraping the pot bottom to release browned bits. Return beef to the pot, add 1 tsp dried thyme and 2 bay leaves, and bring to a gentle simmer.
- Step 4: Cover and simmer on low heat for 2 hours. Add 1 cubed potato and simmer for 30 minutes, then stir in 1/2 cup frozen peas and cook for 5 minutes until potatoes are tender. Season with salt and black pepper to taste.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Imbibe Beef Stew take to make?
Total time is about 190 minutes (25 min prep + 165 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-Imbibe 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 from drying out.
Can I substitute ingredients in Slow-Imbibe 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-Imbibe 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-Imbibe Beef Stew?
American one pot 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
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
- ★★★☆☆
Not bad. Would need significant modifications to make it a regular.
