Slow-Simmered Beef and Root Vegetable Stew
A comforting slow-simmered beef stew loaded with root vegetables and savory herbs, perfect for a cozy weeknight dinner. This american-inspired beef ready in about 110 minutes pairs beef chuck, cut into 1-inch cubes, olive oil, large (1 cup) yellow onion, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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, cut into 1-inch cubes
- 3 tbsp olive oil
- 1 large (1 cup) yellow onion, diced
- 2 medium (1 cup) carrots, sliced
- 2 (1/2 cup) celery stalks, sliced
- 3 cloves garlic cloves, minced
- 4 cups beef broth
- 1 cup red wine
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1 bay leaf
- 1 tsp salt
- 1/2 tsp black pepper
- 2 medium (1.5 cups) potatoes, peeled and cubed
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 3 tbsp olive oil in a large heavy-bottom pot over medium-high heat. Add 1.5 lbs beef chuck cubes and brown on all sides, about 5-7 minutes, until deeply caramelized. Remove beef and set aside.
- Step 2: In the same pot, add 1 large diced yellow onion, 2 sliced medium carrots, and 2 sliced celery stalks. Sauté for 5 minutes until softened and fragrant.
- Step 3: Stir in 3 minced garlic cloves and 2 tbsp tomato paste, cooking for 1 minute until aromatic. Pour in 1 cup red wine to deglaze the pot, scraping up brown bits for 2 minutes.
- Step 4: Return the browned beef to the pot along with 4 cups beef broth, 1 tsp dried thyme, 1 bay leaf, 1 tsp salt, and 1/2 tsp black pepper. Bring to a simmer, cover, and cook on low heat for 1 hour.
- Step 5: Add 2 medium peeled and cubed potatoes to the stew. Continue simmering, uncovered, for an additional 30 minutes until beef is tender and potatoes are cooked through.
- Step 6: Remove the bay leaf and adjust seasoning if needed before serving hot.
Frequently asked questions
How long does Slow-Simmered Beef and Root Vegetable Stew take to make?
Total time is about 110 minutes (20 min prep + 90 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-Simmered Beef and Root 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 olive oil from drying out.
Can I substitute ingredients in Slow-Simmered Beef and Root 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-Simmered Beef and Root 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-Simmered Beef and Root Vegetable Stew?
American 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.
