Slow-Simmered Beef and Vegetable Stew with Garlic and Herbs

By AislePrompt Editorial · Published 2026-08-05 · Updated 2026-08-05

Tender chunks of beef braised slowly with carrots, celery, and onions in an aromatic broth seasoned with fresh thyme and garlic, perfect for a comforting meal. This French-inspired beef recipe (whole30, gluten free), ready in about 170 minutes, pairs beef chuck roast, carrots, celery stalks for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 370 calories and feeds 6, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. 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

• 2 lbs, cut into 1.5-inch cubes beef chuck roast
• 3 large, peeled and sliced into 1/2-inch rounds carrots
• 2, sliced into 1/2-inch pieces celery stalks
• 1 large, diced yellow onion
• 4, minced garlic cloves
• 4 cups beef bone broth
• 2 tbsp tomato paste
• 3 tbsp olive oil
• 3 fresh thyme sprigs
• 1.5 tsp sea salt
• 1 tsp, freshly ground black pepper

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat until shimmering. Add 2 lbs beef chuck cubes in batches, searing each batch for 3-4 minutes until deeply browned on all sides. Remove beef and set aside.
2. Step 2: Lower heat to medium, add remaining 1 tbsp olive oil, and sauté 1 large diced yellow onion, 3 minced garlic cloves, 3 sliced carrots, and 2 sliced celery stalks for 5 minutes until softened and fragrant.
3. Step 3: Stir in 2 tbsp tomato paste and cook for 2 minutes until the paste darkens and coats the vegetables.
4. Step 4: Return the browned beef to the pot along with 4 cups beef bone broth, 3 fresh thyme sprigs, 1.5 tsp sea salt, and 1 tsp black pepper. Bring to a simmer.
5. Step 5: Cover the pot and reduce heat to low. Let stew simmer gently for 2 to 2.5 hours until beef is fork-tender and the broth is rich and flavorful.
6. Step 6: Remove thyme sprigs, adjust seasoning with additional salt or pepper if needed, and serve hot.