Slow-Simmered Beef and Vegetable Stew

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A comforting, deeply flavored stew with tender beef and root vegetables in a rich, savory broth, perfect for cozy family dinners. This american-inspired one pot ready in about 120 minutes pairs stew beef, all-purpose flour, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 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.

Prep: 25 min Cook: 95 min Serves 6 American cuisine 410 cal/serving
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Ingredients

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Instructions

  1. Step 1: Season beef cubes with 2 tbsp all-purpose flour, 1 tsp salt, and 1/2 tsp black pepper, coating evenly. Heat 3 tbsp olive oil in a Dutch oven over medium-high heat until shimmering.
  2. Step 2: Sear beef in single layer for 3-4 minutes per side until browned, working in batches. Remove beef and set aside.
  3. Step 3: Add diced onion, carrots, and celery to pot, cooking 5 minutes until softened. Stir in 3 minced garlic cloves and 2 tbsp tomato paste, cooking 1 minute until fragrant.
  4. Step 4: Return beef to pot, add 4 cups beef broth, 1 cup diced potatoes, 1 cup diced parsnips, 2 fresh thyme sprigs, and 1 bay leaf. Bring to boil, then reduce heat to low, cover, and simmer 1.5 hours until beef is fork-tender.
  5. Step 5: Stir in 1/2 cup frozen peas and simmer 5 minutes until heated through. Discard thyme and bay leaf before serving.

Frequently asked questions

How long does Slow-Simmered Beef and Vegetable Stew take to make?

Total time is about 120 minutes (25 min prep + 95 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 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 stew beef from drying out.

Can I substitute ingredients in Slow-Simmered Beef and 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 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 Vegetable 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.

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