Slow-Simmered Beef and Root Vegetable Stew with Thyme

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-19 · Updated 2026-04-19

A comforting, herb-infused stew simmered for hours with carrots, potatoes, and beef, perfect for cold evenings. This american-inspired slow cooker ready in about 380 minutes pairs beef stew meat, carrots, potatoes 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

• 1.25 lbs, cut into 1-inch cubes beef stew meat
• 3 medium, peeled and sliced 1/2-inch thick carrots
• 2 medium, peeled and cut into 1-inch cubes potatoes
• 1 large, diced onion
• 2 stalks, diced celery
• 4 cups beef broth
• 2 tbsp tomato paste
• 1 tsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Season 1.25 lbs beef stew meat with 1 tsp salt and 1/2 tsp black pepper. Heat 1 tbsp oil in a large Dutch oven over medium-high heat and sear meat in batches until browned on all sides, about 4 minutes per batch. Remove meat and set aside.
2. Step 2: Add 1 large diced onion and 2 diced celery stalks to the pot. Sauté for 5 minutes until softened. Stir in 2 tbsp tomato paste and cook for 1 minute until fragrant.
3. Step 3: Return beef to pot, add 4 cups beef broth, 3 medium sliced carrots, 2 medium diced potatoes, and 1 tsp dried thyme. Bring to a simmer, then reduce heat to low. Cover and simmer for 6 hours, stirring occasionally, until beef is fork-tender.